KACHEN 33 - Winter 2022 - EN by Luxe Taste & Style

WINTER

E NG LI S H E DI TI O N

’TIS THE SEASON Rejoice

ONAL SEASCIPES RE

No. 33

12 € GERMANY 12 € FRANCE 12 € BELGIUM 12 € NETHERLANDS 12 € SPAIN 14,10 € ITALY 14,10 € PORTUGAL 14,10 €

SEASONAL

CELEBR ATE & ENJOY

KNOWLEDGE BITES

LYCHEES, BEETROOT FEATURE: PEPPER QUICK QUICHES

HOLIDAY MENU CRAFTS & BAKING WITH KIDS FOODOSCOPE

TRENDS: BUTTER, BONE MARROW A MATTER OF TASTE

Enjoy responsibly - www.moët.com

EDITORIAL

SA ME PROC E DUR E AS E V E RY Y E A R Dear readers, Christmas is already around the corner? Yes, it’s that time again. This year has flown by in the blink of an eye, does it seem that way to you too? That’s why we’re looking forward to the coming holidays, to get some rest and a little break before the rush of the New Year. To ensure that the holidays don’t turn into stress for you, we’ve put together lots of lovely recipes in this issue, from simple quick quiches, practical and time-saving tips on meal prepping, healthy recipes with seasonal fruit and vegetables, to the essential Christmas biscuits and a Christmas menu that you can prepare in advance. And, of course, we also prepared a bunch of reading material for those cosy hours by the fireplace.

I am deliberately not commenting on the current imbalance in our world. KACHEN is and will remain a magazine in which we report on the good things in life. With this in mind, we at KACHEN wish you much enjoyment with this issue, peaceful holidays and a healthy reunion in the New Year!

Bibi Wintersdorf and the entire KACHEN team

This time, I personally had the pleasure of contributing to the Christmas menu, and besides the practical side – as uncomplicated as possible and as tasty as possible – the question “meat or no meat?” also arose. Whether for health reasons or for the sake of the environment and animal welfare, an important and necessary development in terms of ideology and understanding has taken place in recent years. It is undisputed that a reduction in meat consumption would be beneficial for our climate and nature. As a food magazine, however, it is not our task to spark a fundamental debate, but to keep you, dear readers, up to date on developments and to sharpen your senses for such topics, and to offer the occasional tasty alternative in the truest sense of the word.

Quite understandably, not everyone wants to give up meat completely from one day to the next and so, pragmatically, we provide recipes for all our readers, including meat-lovers. Openly following the Mother Earth principle of our Spicehunter Marcel Thiele, we have therefore decided in favour of the “Sunday Roast” (read the article on page 90). Christmas is the time for a little more, including meat. It is important, however, to pay attention to quality and to ensure that the meat comes from a local source with adequate animal welfare. Thus, it’s always advisable to buy it from your trusted butcher. Here, as with everything, quality applies instead of quantity, conscious and responsible consumption, no waste of food and resources, and tolerance towards all those who do not share our own opinion.

KACHEN No.33 | WINTER 22

SUMMARY

24 42 48 61 70 78

83 114 118 KACHEN No.33 | WINTER 22

RESTAURANT & SHOP NEWS NEWS

— 10

PRODUCTS WE LOVE BOOKS

— 13

— 14

FOODOSCOPE

IMPRINT

SEASONAL MENU Christmas menu

COVER STORY

Sweet Temptation

— 182

RECIPES

— 184

—

Pepper 54 Recipes by Bertrand

— 58 — 62

KNOWLEDGE BITES

— 64

GLUTEN-FREE TYPICALLY LUXEMBOURGISH Venison stew by Anne Lommel

GRANNY‘S RECIPE

Cinnamon shortbread cookies

— 100

RECIPES

— 106

SAISONAL FRUIT

“Kiermeskuch” by Véronique Wildgen

MY LUXEMBOURG

— 108

Nonbe

PORTRAIT OF A CHEF François Jagut: A playful chef

— 74

Lychees with recipes by Liz Sinner

SAISONAL VEGETABLES

Riesling pâté with chicken by Yann Castano

RESTRAURANT PORTRAIT

— 66

Meal-Prepping by Eloïse Jennes

— 82

Beetroot with recipes by Liz Sinner

— 110

STEP BY STEP

— 88

Scones with cheese & bacon

— 112

FEATURE

— 90

Spicehunter

CHEF’S MASTER CLASS

— 114

Langoustines marinated in kalamansi vinegar by François Jagut

— 118

Moqueca de Peixe by Marina Etchegoyen

— 122

MADE IN LUXEMBOURG

— 124

ART

— 92

— 126

Daniel MacLloyd

ARTISTS

— 128

De Fleurs en Fleurs & Fabienne Belnou

MEET THE MAKERS

— 130

Jane Barclay, shaping a career out of passion

AGENDA

— 132

TABLE DESIGN

— 134

DESIGN NEWS

— 136

CAFE PORTRAIT

KNOWLEDGE BITES

INS PIR AT ION

LUXE MBOURG

— 46

FEATURE

— 94

—

— 36

Warming delight from the oven

Gingerbread house Rainbow rice 96

Wasch

— 34

TRADITIONAL RECIPES

KACHEN WITH KIDS

Cereal Lovers

— 28

Quick & Easy with Recipes by Paula Soryano

— 185

EXPAT RECIPE

— 16

KNOWLEDGE BITES

RECIPE DIRECTORY

K IDS

— 08

R EC IPE S

M AG A ZINE

SUMMARY

KACHEN No.33 | WINTER 22

H A PPY HOUR

SUMMARY

— 25

SHAKE IT BABY!

VINTNER FAMILY Jeff Konsbrück

126

— 138

— 142

SNAPSHOT BAR Le 18

— 146

FEATURE

SUS TA IN A B ILIT Y

INFO INTOX

WE LLB E ING

Grand Marnier — A truly “grand” orange liqueur

10 REASONS

— 150

Raise your glasses to the holiday season!

GREEN KITCHEN No yolking matter

— 152 — 154

SUSTAINABILTY

More nature from farm to table

— 156

PASSIONATE

“Picking permitted, not prohibited”

— 158

To boost our immune system

BETTER LIVING Planning ahead

TRENDS

— 160

— 162

Personal development

DO IT YOURSELF Lip balm for winter

COLUMN

— 164

180

— 166

K AC HE N ON TOUR

Cheat Meals

176

KACHEN ON TOUR

— 168

A trove of tonics (& elixirs)

CITY PORTRAIT Wien

— 176

THINK VEGETABLES! THINK FRUIT!® Paul Ivić – Quality comes first! Truffle pasta 180

—

— 178

Trio de quiches quiche lorraine, quiche saumon et quiche chèvre/tomate

Baron de saumon fumé Sauce raifort Petit pain

A COMPLETE CHEF’S MENU FOR

Christmas ?

Bisque de crustacés Nage de poisson Langouste, St-jacques, sole, crevettes du nord, scampi, légumes miniatures, pommes de terre, crème homardine (emballage sachet sous-vide)

Dos de daim, Sauce grand veneur Compote de pommes aux airelles Haricots au lard, chicon, spätzle

Médaillon de veau, Sauce aux girolles Légumes festifs, gratin crémeux

Dôme de chocolat nekert.lu Visit www.sch er d to create and or enu. m your personal

ECT CLICK & COLL and collection Online ordering service

Mousse Chocolat Grand Cru, crémeux vanille de Madagascar, croustillant praliné et coulis de framboise

Sachet de biscuits de Noël

Menu Nage de poisson: 59,50 € Menu Dos de daim ou Médaillon de veau: 55,90 € COLLECTION IN WINDHOF, HOWALD, KAYL AND INGELDORF

Browse the de Schnékert Traiteur online catalogue and place your order

R E STAU R A N T & SHOP N E WS

L A PETITE EPICERIE

16, Grand-Rue — L-1660 Luxembourg

154, route de Thionville — L-2610 Luxembourg

Tel. +352 / 47 07 03

Tel. +352 / 661 568 245

oberweis.lu

@lapetiteepicerielux

Since November 7th, the Oberweis shop on the GrandRue reopened its doors after several weeks. “The store has taken a completely different turn. Before, the architecture was very significant. From now on, we are going back to basics: we are closer to the customers, we offer a more convivial place and an even more optimised presentation of the products,” explains Jeff Oberweis. At the heart of this renovation: a huge 10-meter fresco representing the Grand-Rue in 1903. “It’s all hand work with a great perspective. I was very emotional when I discovered this work. I had the feeling I was walking through the street at the beginning of the last century.” Twenty seats are now available on the ground floor, with additional room upstairs, to enjoy the tea room. “We take the crisis as a challenge, to show our customers that we are there for them, today and tomorrow and it’s been fifty years in which we reserve the best for them,” explains the director.

La Petite Epicerie is a delicatessen and wine shop that offers a selection of French artisanal products that combine beauty, good taste, and good workmanship. Epicureans will find a wide choice of products from breakfast to dinner. Spreads, preserves, cold cuts, to share during a dinner party. We also like the selection of exceptional products: truffles, Aquitaine caviar and other rare pearls. For the sweet tooth, there is a wide choice of jams, spreads, pure butter biscuits from Nantes, and rum babas. You can also find fruit juices, tea, and coffee on the shelves. In the cellar, the owner offers both renowned and lesser-known appellations from often secret wine estates. Spirits lovers will not be outdone by the many gins, whiskies, and pastis on offer. The perfect place to find gourmet gifts for Christmas!

OBERWEIS

KACHEN No.33 | WINTER 22

R E STAU R A N T & SHOP N E WS

BONDS

CLOUD FAC TORY

2, place de Nancy — L-2212 Luxembourg

89, rue de l’Alzette — L-4011 Esch-sur-Alzette

Tel. +352 / 26 45 88 80

cloudfactory.lu

In the heart of Belair, Bonds describes itself as an “urban bistro.” The colourful graffiti on the walls immediately sets the tone for a relaxed atmosphere in which to enjoy lively dishes. On the ground floor, people can sit on high stools along the glass or choose the comfortable bench to watch the barman prepare cocktails. Another room for larger tables welcomes you downstairs. As for the menu, the Chef proposes Mediterranean-inspired dishes to share with friends or to devour alone. For tapas, try the hummus with artichokes, Iberian ham or razor clams with parsley. As for the main course, we loved the octopus sautéed with garlic and preserved lemon. For a business lunch, an evening with friends or a romantic dinner, Bonds is the place to go for a cosy meal this winter.

Known for some of the “fluffiest” pizzas in Luxembourg, Cloud Factory opened a 2nd venue in Esch/Alzette. Francesco, an engineer by training, learned the secrets of the Neapolitan pizza during the 15 years that he worked as pizzaiolo in his family’s restaurants in Naples. The restaurant’s interior offers a Mediterranean flair while also exposing the industrial history of the city. In the basement, a long table welcomes visitors and opens directly onto the kitchen where an authentic Neapolitan pizza oven marks the heart of the restaurant. Instead of regular cutlery, scissors are provided, being the best tool to cut and maintain the fluffy texture of the dough. The menu offers a small but fine selection of pizzas with top quality ingredients, straight from markets and farms around Naples. And for those interested in learning the art of Neapolitan cuisine themselves, check out the “FranzPizzaLux” culinary studio.

bonds.city

KACHEN No.33 | WINTER 22

NEWS

WE ’R E SM A RT ® WOR LD The best vegetable-based restaurants 2022 We’re Smart® World, the international reference in plant-based cuisine, revealed its 2022 list of the best vegetable restaurants on November 8th. De Nieuwe Winkel from Nijmegen (Netherlands) under the lead of its Chef Emile van der Staak, is the new “Best Vegetables Restaurant in the World.” After two consecutive years on the top step of the podium, René Mathieu from the Distillery, in Bourglinster, has become “Plantbased Untouchable.” A honorary title reserved for chefs who have twice been crowned n°1. Additionally, he became an official member of the “We’re Smart wise” group and has an advisory role for We’re Smart® World. weresmartworld.com

CELEBR ATING LUXEMBOURG in the heart of the American Midwest Every summer, the town of Belgium, Wisconsin becomes the setting for the largest celebration of Luxembourgish heritage in the United States. When the village of Belgium was founded in the 1840s, Luxembourgers were one of the main groups of immigrants to settle there. Today, hundreds of people attend the annual festivities, featuring live music, folk dances, historical exhibits and a parade. This year from August 12 to 14, distinguished guests at the event included Minister of Finance Yuriko Backes, Pirate Party Member of Parliament Sven Clement, Cardinal Jean-Claude Hollerich and U.S. Ambassador to Luxembourg Thomas Barrett. KACHEN founder Bibi Wintersdorf also attended the events, for the introduction of the magazine to the Luxembourg-American community. lacs.lu

E XPOG AS T The 14 th edition The 14th edition of the international trade show for gastronomy “Expogast” took place over 5 days at LuxExpo. Five days of international gastronomy to celebrate the culinary professions and admire the work of chefs, but also to discover the latest trends in the art of the table. At the time of writing, we do not know the winners of the “Villeroy & Boch Culinary World Cup,” which saw chefs from 55 countries compete against each other, using only forks! Visit expogast.lu for the gourmet report of these few days. ‘Til we meet again in 4 years.

expogast.lu

KACHEN No.33 | WINTER 22

A GOURMETIC CHRISTMAS FEAST AT HOME! THE JARDINS D’ANAÏS HAMPERS ANAÏS BASKET (FOR MIN. 2 PERSONS)

SIGNATURE BASKET (FOR MIN. 2 PERSONS)

• Terrine of natural foie gras • Ballotine with foie gras and smoked eel • Chutney of seasonal fruits • Marinated salmon with citrus fruits • Céviche of dolphinfish and mango salsa • Game terrine • Bresse poultry-lobster-morel tureen • Camembert with truffles • Passionate chocolate macaron • Minestrone of exotic fruits • Advent chocolate bar • Caviar as an extra (59 €/ 30 g) • 1 bottle of white or red wine (one bottle for 2 persons)

• Duo of foie gras and chutney • Crudo of king fish with sour cream and caviar • Tart of sweetbreads, lobster and morels • Capon à la Royale in champagne sauce with truffles, mashed black diamond and fricassee of Root vegetables from Sandrine • Camembert with truffle passionate chocolate macaron • Minestrone of exotic fruits • Chocolate bar in advent • Caviar as an extra (59 €/ 30 g) • 1 bottle of Champagne Grand Cru or wine (one bottle for 2 persons)

125 € /pers

160 € /pers

The hampers can be collected directly from the restaurant Les Jardins d’Anaïs : Friday 23 December all day and Saturday 24 December until 12 noon. Last orders are taken on the 20 th of December at 3pm.

Chef

JEREMMY PARJOUET

Order here

www.jardinsdanais.lu Tél. : +352 289 980 00 reservation@jardinsdanais.lu 2, place sainte Cunégonde L-1367, Luxembourg

TA ST Y BOX

T H E K AC HE N TA S T Y B OX The TaStyBox for the holidays is here and it has it all! This time we have a very special surprise for all those who were quick enough to secure one of the limited surprise boxes. Inside one of the cases is a GOLDEN TICKET – this is a voucher worth €200 for a fabulous gourmet dinner for 2 at Casino 2OOO’s Les Roses restaurant! The spring box is now available in our shop and you better be quick, because it is limited to 125 pieces!

2 3

WINTER EDITION 1 THE BODY OIL by Augustinus Bader (100 ml), augustinusbader.com 2 BIOG Organic Strawberry Jam, biog.lu 3 Délices de Thon Rouge (whole fillets of bluefin tuna), available at Vins et Vies, vinsetvie.com

4 5 6 7

Wine cooler by Le Creuset, lecreuset.lu Christmas Stollen Balls with Marzipan by Oberweis, oberweis.lu Ramborn Garden Quince Cider (6.8% - 750 ml), ramborn.lu Almond financiers (homemade, without additives) by Simon le financier, simonlefinancier.com

8 TastyBox Booklet 9 Rum ZAPACA 23 (350 ml) available at WENGLER CHÂTEAUX ET DOMAINES, wengler.lu 9

10 Gift voucher (€20) and lucky cloverleaf by CASINO 2OOO, casino2000.lu

KACHEN No.33 | WINTER 22

PRODUCTS WE LOVE

LË T ’ZKOL A & LË T ’ZLIMO La Provençale and Brasserie Simon are launching their new drinks, Lët’zKola and Lët’zLimo, all crafted in Luxembourg. These soft drinks are free of any artificial colours and flavours, preservatives, artificial caramel and phosphoric acids. Only natural flavours and colourings are used. Lët’zLimo (both orange and lemon) is composed of 8 to 12% fruit juice as well as of natural orange and lemon flavours. On top of this, the natural sweetener Stevia in Lët’zKola contains 37% less sugar than other colas! letzkola.lu

DOM A INE S V INSMOS E LLE With Les Vignerons de Domaines Vinsmoselle, Dry January is bound to be a success. “Plaisir sans alcool”, the alcohol-free wine, delights with its fresh and light qualities owing to the combination of sweetness and acidity. The blend is made from various grape varieties from the Luxembourgish Moselle region and cultivated in the vineyards of our winegrowers. This wine shows that even without alcohol, taste and satisfaction are not neglected. The non-alcoholic sparkling wine is also a great joy, its light sparkle offers plenty of variety. Plaisir sans alcool – the wine for many different occasions and guaranteed pleasure. vinsmoselle.lu

K A ME LLE BUT T E K G IN A unique, smooth gin with a hint of Riesling wine, filled in a hand-painted limited-edition bottle. The square-shaped bottles are all painted by the two artists and owners of the art gallery, Kamellebutek, in Esch-sur-Alzette: Daniel MacLloyd and Raphaël Gindt. A gin as a work of art for a unique Christmas present! To be purchased at the gallery.

kamellebuttek.lu

KACHEN No.33 | WINTER 22

BOOKS

EAT YOUR GREENS! — Anette Dieng & Ingela Persson —

Be kind to yourself and the environment with this book of tasty and simple vegetable-based recipes to prepare at home. If you’re not a fan of eating your greens and struggling to hit your five a day, this collection of plant based recipes will transform you into a veggie believer. With more than 800 concise, uncomplicated ways to make your meals more green-focused, you’ll be swapping out boiled carrots for broccoli roasted with garlic, chilli, cashew nuts, and soy sauce quicker than you can say kale. 184 pages — Gestalten ISBN 978-3-8995-5999-6

TASTE My life through food — Stanley Tucci —

Before Stanley Tucci became a household name with The Devil Wears Prada, The Hunger Games, and the perfect Negroni, he grew up in an Italian American family that spent every night around the table. Taste is a reflection on the intersection of food and life, filled with anecdotes about growing up in Westchester, New York, preparing for and filming the foodie films Big Night and Julie & Julia, falling in love over dinner, and teaming up with his wife to create conversation-starting meals for their children.

BLISS ON TOAST — Prue Leith —

What’s more comforting and satisfying than toast? And if you top it with a few cleverly paired ingredients, it can be a full meal, not to mention pure bliss. These 75 recipes for food on toast will help you make quick, delicious and versatile meals year-round – from working-from-home lunches and cosy Sunday suppers, to light bites, indulgent treats or impressive canapés. Bliss on Toast is as much a toolkit for quick fridge-raids as it is inspiration for seasonal delights. 240 pages — Bloomsbury Publishing ISBN 978-1-5266-5421-2

320 pages — Penguin Books ISBN 978-0-2415-0099-6

COOK AND SHARE — Mary Berry —

In this brand new tie-in to her new BBC series, Mary Berry shares over 100 of her favourite dishes to share with the ones we love. Home cooking has never been more important, and every recipe has been created to bring families and friends together. Mouth-watering brunch recipes like Brioche with Avocado, Spinach and Bacon will tempt anyone to the table, or indulgent Mac and Cheese with Smoked Haddock is perfect for colder evenings. And as ever, Mary’s puddings are unbeatable … 304 pages — Ebury Publishing ISBN 978-1-7859-4790-2

KACHEN No.33 | WINTER 22

PRIZE DRAW IN COLLABORATION WITH ALINEA, WE ARE GIVING AWAY ONE COPY OF THE BOOK “EAT YOUR GREENS!” Send an e-mail with your name name, address and the subject line BOOKS to gewinnen@tasty.lu The winner will be chosen at random. The closing date is 01.02.2023 The legal process is excluded.

KACHEN No.33 | WINTER 22

SEASONAL MENU

CHRISTMAS MENU

Table decoration by De Fleurs en Fleurs - Schifflingen See page 128

RECIPES PHOTOS

Bibi Wintersdorf Ramunas Astrauskas

A stress-free Christmas? Yes, it is possible, provided you are properly organised and put together a menu that you can prepare almost entirely in advance. At a time when we are all constantly running from one appointment to the next as if we’re on a hamster wheel, the festive season should, at least, be stress-free. With the Christmas menu of KACHEN’s founder Bibi, everything is simple but guaranteed delicious!

KACHEN No.33 | WINTER 22

C R IS P ROLL S 8 ‒ 12 pieces

20 minutes

15 minutes

WHIPPE D BUT T E R 1 portion

› › › ›

20 g fresh yeast 250 ml lukewarm water 500 g wheat flour (type 405) 1 tsp sugar

› › › ›

1 tsp of salt 1 tsp of vinegar 20 g butter Some water & mixed seeds

1 Mix the yeast with the lukewarm water. Put the flour, butter,

sugar, vinegar and salt in a bowl. Add the yeast-water mixture and knead with the dough hook for at least 5 – 10 minutes. Form the dough into a ball, put it in a lightly oiled bowl and leave it to rise, covered, in a warm place for about 1 hour. 2 Remove the dough from the bowl, knead it several times on the work surface and fold it over, then shape it into a ball and leave it to rise again for 30 minutes in the bowl, covered, in a warm place. 3 Divide the dough into 8 or 12 equal pieces. Form each piece of dough into a ball and round it off by hand on the work surface using circular movements. Place the rolls on a baking sheet sprinkled with flour, cover and let rise again for 20 minutes. 4 Preheat the oven to 200°C upper/lower heat (fan oven: 230°C). Place a container of water in the bottom of the oven. Slit the buns with a knife, brush with water and sprinkle with mixed seeds. Place them on a baking sheet covered with baking paper and bake for approx. 15 minutes until golden brown. Leave to cool completely.

KACHEN No.33 | WINTER 22

5 minutes

› 250 g butter (unsalted and at room temperature)

› 50 ml milk or buttermilk › 3 g salt 1 Place the butter in a stand

mixer and beat at high speed for 5 – 7 minutes until aerated and very soft. Reduce the speed to minimum and slowly add the milk or buttermilk so that it mixes completely with the butter. Once both ingredients are mixed, increase the speed to maximum again and beat for 5 minutes. 2 With the speed reduced, add the salt and pour into a bowl or onto a plate. Serve with the fresh rolls.

SEASONAL MENU

P ORC INI C A PPUCC INO W I T H T RUF F L E C R E A M Serves 4 30 minutes 20 minutes

› 200 g fresh ceps › › › ›

(alt. 60 ‒ 70 g dried ceps) A knob of butter 25 g onions, diced 100 ml chicken stock 200 ml cream

For the garnish

› 50 ml cream › 1 pinch of salt › 2 tsp tartufata (truffle cream)

1 Clean the porcini mushrooms or soak them

4 Whip the cream with a pinch of salt. Top the soup

with a little cream and half a teaspoon of truffle cream and serve immediately.

TIP

The soup can be made the day before but should be chilled and placed in the refrigerator immediately. Reheat it only once and bring it to at least 70°C.

(dried mushrooms) in hot water according to the instructions on the package. 2 Melt the butter in a pan and fry the chopped onions until transparent. Add the porcini and stock and simmer for 5 minutes. Add the cream and simmer for another 10 – 15 minutes on a low heat. 3 Blend the soup very finely in a blender and keep it warm.

KACHEN No.33 | WINTER 22

SEASONAL MENU

KACHEN No.33 | WINTER 22

SEASONAL MENU

SLOW-COOKED FILLE T OF BEEF WIT H R E D WINE SAUC E & T HR E E PUR É E S Serves 4

1 hour

3 hours

› 1 kg of beef fillet › 50 g clarified butter or goose fat › Salt and pepper

› Freshly ground black pepper,

For the red wine sauce

For the mashed potatoes

400 ml dry red wine 2 medium-sized shallots, chopped 1 tsp dried thyme 2 bay leaves 800 ml beef stock Salt, to taste

The beef fillet 1 Season the meat with salt and

pepper and sear it on all sides in the fat for 15 minutes. 2 Place the roast on the oven rack (air must circulate), put a drip pan under the roast and cook for about 1.5 – 2 hours at a constant temperature of 80°C. If the guests are late, simply leave the meat in the oven at 40°C. The red wine sauce 1 Bring the beef stock to the boil in

a saucepan and reduce it by half (this produces a “demi-glace”). 2 Melt the 30 g of butter in a pan and fry the shallots until translucent. Moisten with the red wine, add the thyme and bay leaves and season with salt and pepper. Allow to simmer and reduce by about half. 3 Add the demi-glace (reduced beef stock) and bring to the boil. Remove the foam from the

› › › › ›

600 g starchy potatoes 70 ml milk 20 g butter Salt Nutmeg

surface of the sauce with a tablespoon and discard it. 4 Reduce the sauce by about half again. 5 Strain through a fine sieve, season with salt and pepper and stir in the remaining butter. The triple mash 1 Peel and dice the potatoes and

cook in salted water until tender. Drain off the water and allow to evaporate briefly. Divide the potatoes into three portions. 2 Mash one third of the potatoes with the butter and milk using a potato masher. Season with salt and nutmeg. Set aside. 3 For the pumpkin and potato purée, sprinkle half the head of garlic with vegetable oil and roast in the oven at 175°C for 15 ‒ 20 minutes. Leave to cool for 10 minutes and squeeze out the garlic flesh. Peel the pumpkin, cut into pieces and microwave

› › › ›

200 g Hokkaido squash 1 head of garlic, halved 1 tbsp milk 20 g butter

› › › › › ›

1 garlic clove, peeled 2 tbsp fresh parsley 2 tbsp fresh chives 1 tbsp tarragon leaves 40 ml cream 25 ml milk

in a suitable container with a lid. Remove any condensed water and purée the pumpkin pieces with a third of the potatoes, the pulp of the garlic, 1 tablespoon of milk and 20 g of butter using a blender. Set aside. 4 For the green mashed potatoes, mix the herbs, add the cream and milk and blend finely. Mash the last third of the cooked potatoes and mix with the herb paste. If necessary, add a little milk and butter to achieve the desired consistency.

TIP

For more generous portions, simply double the ingredients for the mashed potatoes!

› › › › › ›

to taste › 30 g + 15 g butter

KACHEN No.33 | WINTER 22

SEASONAL MENU

M A R IN AT E D OR A NG E S W I T H C H R I S TM A S S PIC E S

Serves 4 20 minutes + 1 day to marinate 5 minutes

› 500 ml grenadine syrup › › › › › › ›

(undiluted) 3 tbsp lemon juice 4 ‒ 6 cardamom capsules 4 star anise 2 ‒ 3 cinnamon sticks 1 vanilla pod, cut lengthwise A few black peppercorns 4 oranges

1 Bring the grenadine syrup to the boil with all the ingredients, including

the pepper. Remove the pan from the heat and allow to cool slightly.

2 Cut the oranges at both ends and peel the peel, including the white skin,

TIP

Strain the remaining syrup and use it as a base for cocktails (e.g. mixed with sparkling water or Crémant).

all around with a knife. Place the oranges in a large bowl. Fill up with the syrup, allow to cool, then cover and leave to macerate for at least 24 hours in the fridge, turning the oranges occasionally. 3 To serve, remove the oranges from the syrup, slice them, place the slices on a plate and drizzle with syrup and garnish with spices. Serve on its own or with a quenelle of chocolate ice cream.

KACHEN No.33 | WINTER 22

SHAKE IT BABY!

HE NNE S SY VS It’s definitely getting colder, so for this edition we’re looking for some seasonal flavours to match the changing weather. What better flavour is there than the Christmassy spice of speculoos with its cinnamon, ginger & nutmeg flavours, which works perfectly with the rich, fruity Hennessy VS Cognac and a touch of apple & lemon. Delicious – you can even drink it hot.

› 50 ml Hennessy VS Cognac › 25 ml freshly squeezed lemon juice (about half a large lemon)

› 20 ml Bacanha Speculoos Syrup › 50 ml pressed apple juice Glass

Rocks / Cocktail Method

Add all the ingredients to a cocktail shaker*. Add ice and shake hard. Strain into a Rocks Glass full of ice. Garnish with a speculoos biscuit. Garnish

One speculoos biscuit

S E E DLIP S PIC E The innovator of non-alcoholic drinks, Seedlip, has a range of flavours available and, for this season, we’re choosing Seedlip Spice. Mixed with earthy, tasty pomegranate and refreshing ginger ale this cocktail is fruity and rich. Where’s the booze? With a drink this simple and delicious, you don’t need it!

› 50 ml Seedlip Spice › 50 ml pomegranate juice › 100 ml ginger ale Glass

Highball Method

Fill your glass with ice. Add all of the ingredients and give it a quick stir. Garnish with a large lemon twist.n. Garnish

A lemon peel

* If you don’t have a cocktail shaker, you can use a plastic water bottle or any kind of tough clip-lock plastic container! For more cocktails and mocktails, visit wengler.lu

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142

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can be very personal and symbolise the great times spent together! The selection of special Crémant cuvées is very diverse and why not opt for a larger format? A large magnum bottle is always an eye-catcher during the festive season, providing plenty to delight your guests, friends and family at the table (and makes an excellent gift). Hopefully, the holidays will be light with snow and pleasantly chilly, so that you can also keep the bottle cold on the balcony without any problems. Whether as a gift or as an accompaniment to a festive meal, the liquid Moselgold will bring joy to everyone this festive season. Let’s celebrate and pop the bottles with Vins et Crémants de Luxembourg! We wish you happy holidays and a happy new year!

KACHEN No.33 | WINTER 22

Cheers! vins-cremants.lu

E N J OY W I T H M O D E R AT I O N

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COVER STORY

RECIPES PHOTOS

Heike Meyers Ramunas Astrauskas

SWE E T T E MP T

KACHEN No.33 | WINTER 22

COVER STORY

TAT ION With the wonderful smell of biscuits wafting through the house, Heike Meyers is looking forward to Christmas. Hardly anything evokes such fond memories as delicious smells. When Heike bakes her mother’s Christmas biscuits, beautiful childhood memories come flooding back. From mid-November onwards, the scent of biscuits always pours out of her oven. Back then, she and her mother often made 20 different kinds of cookies, so there was something for every taste. They were usually eaten at spontaneous coffee get-togethers during Advent. By Christmas, the tins were usually empty again. For the holidays, Christmas cakes, stollen and spice cakes were usually prepared. Today, Heike always bakes 3 – 4 types of mum’s classics during Advent, but every year she adds new creations from her “Pfeffer macht glücklich” workshop. How nice that Heike shares these great recipes so generously with KACHEN readers! So, let’s get into the kitchen, because the anticipation starts with the smell of freshly baked cookies and biscuits ....

@pfeffermachtgluechlich

KACHEN No.33 | WINTER 22

COVER STORY

C HR IS TM AS T R E E S 75 pieces

30 minutes

8 minutes

For the fir trees

› › › › › ›

4 hard-boiled eggs 100 g icing sugar, sifted 200 g soft butter 1 packet vanilla sugar 1 small pinch of salt 320 g flour

For the decoration

C HR IS TM AS WR E AT HS 50 pieces

25 minutes

10 minutes

› 3 tbsp freshly squeezed lemon juice › Icing sugar, sifted › A few drops of red food colouring 1 Finely crumble the cooked egg yolks into a mixing

For the Christmas wreaths

› › › › › ›

1 vanilla pod 200 g butter 100 g icing sugar A pinch of salt 1 egg 300 g flour

2 3 4

For the topping

› › › ›

5 6

1 egg white 250 g icing sugar A few cranberries, chopped A few young rosemary needles

bowl. Cream together with the butter & icing sugar. Add the vanilla sugar, salt and flour and knead together. Wrap the dough in cling film and place in the fridge for 45 minutes. Preheat the oven to 175°C top/bottom heat. Roll out the dough on a lightly floured work surface. Cut out the Christmas trees, place them on a baking tray lined with baking paper and place in the preheated oven for 8 minutes. Leave the biscuits to cool on a cooling rack. Meanwhile, prepare the icing. Put 3 tablespoons lemon juice in a small bowl, stir in the icing sugar and food colouring until you have a thick consistency & then pour into a piping bag with a fine nozzle. Use to paint dots onto the fir trees. Leave to dry, enjoy immediately or pack away in an airtight container for a few days.

1 Mix the vanilla pod, 100 g icing sugar, salt, 1 egg and

2 3 4 5

flour and knead into a firm dough. Wrap in cling film and place in the fridge for 45 minutes. Preheat the oven to 180°C top/bottom heat. Roll out the dough on a thinly lined work surface and cut out small wreaths. Place on a baking tray lined with baking paper and bake for 10 minutes until light brown. Leave to cool. For the glaze, whisk 1 egg white, stir in 250 g icing sugar and continue to whisk for 3 minutes. Brush the wreaths with the glaze. Garnish directly with the chopped cranberries and rosemary needles. Decorate with a little ribbon, if desired.

KACHEN No.33 | WINTER 22

COVER STORY

G ING E R B R E A D HE A RTS 12 pieces For the dough

› › › › › ›

30 minutes

10 minutes

100 g liquid regional honey 150 g brown raw cane sugar 1 – 2 tbsp cocoa, depending on desired colour 1 pinch of salt 5 – 6 tbsp freshly squeezed orange juice 130 g butter

› 2 g hartshorn salt › 420 g flour › 2 tsp gingerbread spice Additionally

› 1 egg white › 250 g icing sugar

1 The day before, bring orange juice, honey, sugar,

4 Place on a baking tray lined with baking paper and

bake for 8 – 10 minutes. Leave to cool.

5 For the white icing, whisk 1 egg white well but not stiff,

stir in icing sugar for 3 minutes, on medium speed. If the icing is too thick, stir in one to three drops of water. If it is too runny, stir in a little more icing sugar. 6 Pour the icing into a piping bag fitted with a fine nozzle and decorate the gingerbread as you like. Packed in tins, the gingerbread will keep for 3 – 4 weeks.

cocoa and salt to the boil. Remove the pan from the heat, add the butter and let it melt in the hot mixture. Transfer the mixture to a mixing bowl and leave to cool slightly. 2 Mix the flour with the hartshorn salt and gingerbread spice and knead into the honey mixture with the dough hooks. Work the dough into a smooth dough with your hands, shape into a ball, wrap in cling film, and keep at room temperature overnight. 3 The next day, preheat the oven to 180°C. Roll out the dough on a sheet of baking paper and cut out the desired shapes. There are no limits to your imagination.

KACHEN No.33 | WINTER 22

COVER STORY

NOUG AT CONE S 25 pieces

› › › › › › › › › ›

30 minutes

15 minutes

225 g flour 25 g cornflour 80 g icing sugar 1 pinch vanilla sugar 100 g butter 80 g mascarpone 1 pinch salt 1 pinch cinnamon 150 g fine nut nougat Icing sugar to dust

S TA R S & S NOWF L A K E S 30 pieces

30 minutes

10 minutes

1 Prepare a smooth dough from all the ingredients

2 3 4

except the nut nougat. Wrap the dough in plastic wrap and leave to rest in the fridge for an hour. Cut the nut nougat into small cubes of approx. 1 cm. Roll out the dough thinly and cut out squares of 5x5 cm. Place each square diagonally in front of you. Place a cube of the nut nougat in the top corner. Cut the dough according to the drawing and fold it into a cone. (see drawing on kachen.lu/nougat-cones) Place the cones on a baking tray lined with baking paper and bake for 15 minutes until golden brown. Leave to cool completely on a cooling rack. Dust with icing sugar.

› › › › › › › › › ›

100 g soft butter 110 g icing sugar 1 pinch of fine sea salt 150 g flour Grated rind of an organic lime Pulp of half a vanilla pod A little lime juice Small and medium white sugar pearls 1 piping bag with a very fine nozzle Various star and snowflake cutters

1 Beat the butter with 60 g of the icing sugar

until creamy.

2 Knead in the salt, flour, lime zest and vanilla pulp,

preferably with your hands.

3 Wrap the dough in plastic wrap and place in the

refrigerator for an hour.

4 Preheat the oven to 170°C top/bottom heat. 5 Roll out the dough to a thickness of 3 mm and cut out

the biscuits with the moulds.

6 Place the biscuits on a baking tray lined with baking

parchment and bake for 8 – 10 minutes.

7 Leave to cool on a cooling rack. 8 Make the icing with the remaining icing sugar and the

lime juice and pour into a piping bag.

9 Draw fine dots and lines on the biscuits with the icing

and immediately decorate them with the sugar pearls.

KACHEN No.33 | WINTER 22

A MAT TE R KNOWLEDGE BITES

Food would be almost meaningless without it. We all know it, but do we understand it? We are, of course, talking about one of the five senses, taste. Taste is a sealed book, so ordinary yet so very complex. Let us take an extensive trip through the senses of the mouth, nose, and brain.

Let’s start with the tongue. The notion that our tongue is divided into different taste zones is outdated. We used to believe that the tip of the tongue tastes the sweet flavours, the edges pick up salty and sour flavours and bitterness is detected by the back of the tongue. It has since been discovered that we are able to perceive all five flavour profiles on the tongue’s entire surface. You can test this by dabbing the tip of your tongue with a cotton bud soaked in salt water. Does it taste salty?

It’s no coincidence

It is thanks to evolution that we have the ability to taste sweet, salty, umami, sour and bitter flavours. There’s a reason for that – we actually need all five flavour profiles. Sweet identifies sugar, which provides us with immediately available energy.

We need salt to balance the fluids in our bodies. Umami is important as it helps us recognise foods containing protein. Sour and bitter warn us not to eat something. For example, fermented milk and unripe apples taste sour. A bitter taste could be an indicator of something harmful, as poisonous things in nature often taste bitter. It should come as no surprise, that people with less exposure to food, especially children, automatically prefer sweet, salty and umami foods and tend to be less enthusiastic about bitter and sour tastes. Once we’re more experienced with food, we learn that we don’t need to heed the “warning signs” of radicchio, vinegar or chicory.

Speaking of umami

The Japanese term “umami” means spicy, full-bodied or savoury. The umami taste is present in foods containing

R OF TAS TE KNOWLEDGE BITES

Super-tasters

Are you super-taster? Around one in four people are super-tasters – someone much more sensitive to bitter foods in particular – leading to an aversion to typically bitter foods such as chicory, coffee or Brussels sprouts. According to science, it has nothing to do with the number of taste buds you have, but it is related to a specific gene. Super-tasters often perceive sour foods with much more intensity as well.

The journey through the brain

The sense of smell is in a league of its own, and an emotional one at that. Certain aromas can immediately cause opinions, memories or emotions to arise, as smells reach the brain’s limbic system directly through the nose. This is the building block of our emotions, memories, instincts and urges. When we smell fire, we feel the need to run away from it. To this day, when I smell oil, it instantly brings up memories of my grandfather, because his garage always smelled of oil. It conjures up vivid, happy memories. Is there a smell that reminds you of a particular person, situation or feeling?

A SELF-TEST – HOLD YOUR NOSE AND TAKE A BITE Do you have cinnamon in your spice cupboard? Or a square of bitter orange or chilli flavoured chocolate? Try the following test: Hold your nose with one hand and try a bite of chocolate or pinch of cinnamon. Chew, let it melt on your tongue and then release your nose. Isn’t it exciting and amazing how the mouth and nose work together?

Stéphanie Krischel

Isn’t it funny how you crave crisps as soon as you have a beer in front of you? One reason why the two are such a perfect match, is that the salt mutes the bitter note of the beer, bringing other flavours to the forefront. Just try it. Another interesting pairing is coffee and dark chocolate. Coffee enhances the perception of sweetness and dampens the bitterness.

We can only really identify flavours with both our mouths AND noses. When we eat, we taste the five flavours on the tongue, and in the process of eating we release a number of aromas that reach our nose “around the back,” through retronasal perception. So, in fact, we also taste with our noses. The best way to explain this is to compare it to the disillusioning experience of having a blocked nose, or by performing the self-test below.

TEXT

Refined combinations

Mouth and nose go hand in hand

a high level of amino acids, glutamic acid in particular. Some typical umami foods are tomato paste, mushrooms, parmesan and broth.

QUICK & E ASY Not only do they taste good, they are also incredibly easy to prepare: quiches have been a staple of gastronomy for centuries. As early as the 16th century, they were served on the table of the Duke of Lorraine, Charles III. By the 19th century, a number of new recipes had emerged to compete with the traditional egg, cream and lardons. Here are a few variations, which will only take you between 10 and 20 minutes to prepare. Whether as an aperitif or with a salad and dressing, they are a delight for everyone!

RECIPES

T R A DIT ION A L DOUG H ( PÂT E B R IS É E ) Serves 2 15 minutes + resting

G LUT E N-F R E E DOUG H Serves 2

250 g flour 125 g butter 1 pinch of salt 60 ml ice water

15 minutes + resting

S HORT B R E A D ( PÂT E SA B LÉ E )

1 Before starting, dice the butter

TIP

The dough can be prepared one day in advance and kept refrigerated for up to 2 days (or up to 3 months in the freezer)

Serves 2 › › › › › ›

15 minutes + resting

200 g rice flour 50 g quinoa flour 20 g brown sugar 125 g semi-salted butter 1 egg 50 ml water

1 Before starting, dice the semi-

salted butter and let it soften at room temperature. 2 Add the soft butter, the flours and sugar in a bowl and mix with your fingertips. The dough will turn crumbly. 3 Add the egg, mix and then add the water and continue to mix until the dough is compact. If necessary, add a little more water. Once mixed, wrap it in film and let it rest for at least 30 minutes in the refrigerator or overnight. 4 To work the dough, sprinkle a little flour on the work surface and roll out the dough.

› › › › ›

(soft, at room temperature) 20 g caster sugar 1 pinch of salt 1 egg 1 tbsp water A selection of dried herbs

1 Before starting, dice the butter

and let it soften at room temperature. 2 Pour the flour into a bowl. Add 1 pinch of salt and the sugar and mix. Then add the soft butter, diced and mix with fingertips to obtain a grainy consistency. 3 Add the egg in order to obtain a compact dough. If needed, add one tablespoon of water. Mix in the dry herbs of your choice. Form a dough and store it in the refrigerator for at least 45 minutes.

WINE RECOMMANDATIONS

› 250 g flour › 125 g butter

Paula Soryano

and let it soften at room temperature. 2 Add the soft butter, the flour and salt in a bowl and mix with the fingertips. The dough should become crumbly. 3 Add the water and continue to mix until the dough is compact. If necessary, add a little bit more water. Once mixed, wrap it in film and let it rest for at least 30 minutes in the refrigerator or overnight. 4 To work the dough, sprinkle a little flour on the work surface and roll out the dough on it.

RECIPES & PHOTOS

› › › ›

KACHEN No.33 | WINTER 22

RECIPES

KACHEN No.33 | WINTER 22

RECIPES

PUMPKIN & HAZELNUT QUICHE Serves 2 20 minutes 40 minutes

› 1 dough of choice › 500 g pumpkin, cubed › › › › › › › ›

(or other squash) 1 small onion 50 g hazelnuts 50 g gruyère 1 tbsp thyme 2 large eggs 200 g light cream 1 tbsp butter Black pepper, salt

1 Blind bake the dough: preheat oven to 180°C. Place

your rolled dough in a 24-cm mould, prick it with a fork, cover it with baking foil and cook with cooking weights (or anything that is heat resistant), for 15 minutes. 2 Melt the butter in a skillet, add the squash of your choice over medium-high heat. Add the chopped onion, add salt and pepper and mix. Add a little bit of water and cook covered for 15 minutes until tender. Whisk the eggs together with the cream and a pinch of salt. Add thyme and pepper. 3 On the blind-baked dough, layer in the pumpkin mixture, add the hazelnuts. Pour the egg mixture over the fillings, until the crust is filled and add the cheese. Slide the quiche into the oven. Bake until the eggs are set but the middle still has a little bit of a wiggle, takes about 30 – 40 minutes.

WINE PAIRING

Winery Jeff Konsbrück Chardonnay 2020

KACHEN No.33 | WINTER 22

RECIPES

PE A R & GORGONZOL A MI N I - QUIC H E S

Serves 4 › 1 dough of choice › 3 firm pears (small) › 100 g gorgonzola

10 minutes

45 minutes

› 150 ml heavy cream › 1 plain yoghurt › 3 eggs

› 1 pinch of flour › 6 small moulds

of around Ø 6-cm

1 Cut the pears lengthwise. Whisk the eggs together with the heavy cream

and yoghurt. Add the flour and mix.

2 Roll the dough and cut it into pieces slightly larger than the width of your

moulds (taking into account the edges). Place the dough in the moulds and press to fill the inside evenly. 3 Pour the egg mixture in the moulds. Place the slices of pears over the mixtures and add small chunks of gorgonzola. Slide the quiches into the preheated oven at 180°C. Bake until the crust turns golden brown, for about 45 minutes.

KACHEN No.33 | WINTER 22

WINE PAIRING

Domaine Aly Duhr Auxerrois Clos du Paradis 2020

SA LMON & S PIN AC H QUIC HE Serves 2 › › › › ›

20 minutes

1 dough of choice 80 g smoked salmon 100 g baby spinach 2 large eggs 150 g liquid cream

1 Blind bake the dough: preheat

oven at 180°C. Place your rolled dough in a 24-cm mould, prick it with a fork, cover it with baking foil and cook with cooking weights for 15 minutes. 2 Melt the butter in a skillet, add the onion and mix. Add the spinach, salt and pepper and cook for 5 minutes. Whisk the eggs together with the creams and

WINE PAIRING

Domaine Henri Ruppert Pinot Blanc Barrique 2019

40 minutes › › › › ›

50 g sour cream 1 small red onion 1 tbsp olive oil 1 tbsp butter Salt, pepper add a pinch of salt and pepper.

3 On the blind-baked dough, layer

the spinach mixture, then add the salmon. Pour the egg mixture over the fillings, until the crust is filled. Slide the quiche into the oven. Bake until the eggs are set but the middle still has a little bit of a wiggle, for about 30 – 40 minutes.

RECIPES

L E E K S , H O N E Y & C U R RY QUICHE

Serves 2 20 minutes 40 minutes

› › › › › › › ›

1 dough of choice 2 large leeks 1 tbsp liquid honey 1 tsp curry powder 200 ml heavy cream 2 large eggs 20 g butter Salt

1 Blind bake the dough: preheat oven at 180°C. Place

your rolled dough in a 24-cm mould, prick it with a fork, cover it with baking foil and cook with cooking weights for 15 minutes. 2 Wash and cut the leek lengthwise. Both the green and white parts can be used. 3 Melt the butter in a large skillet, add the leek and cook for 5 minutes over medium-high heat. Add honey and let caramelise for one minute. Add a little bit of water and cook for another 5 minutes. Whisk the eggs together with the cream and add a pinch of salt and 1 teaspoon of curry.

4 On the blind-baked dough, layer in the leeks.

Pour the egg mixture over the filling, until the crust is filled. Slide the quiche into the oven. Bake until the eggs are set but the middle still has a little bit of a wiggle, about 30 – 40 minutes. Let cool before cutting and serving.

WINE PAIRING L&R Kox Mosella 2020

KACHEN No.33 | WINTER 22

ADVERTORIAL

F E S T I V I T I E S AT PL AC E D ’A R ME S T HR E E UNIV E R S E S FOR T HE SA ME PLE ASUR E

F E S T IV E ATMOS PHE R E The Café de Paris Christmas market awaits you on the Place d’Armes, with a gourmet tartiflette and its delicious spiced mulled wine. The ideal combination to warm your heart before doing your Christmas shopping. Inside, sports enthusiasts will be able to watch the hottest football games in a friendly atmosphere. And from Tuesday to Saturday, from 4pm to 6pm, don’t miss the Happy Hour to share a glass of wine, a beer or a cocktail with friends!

F E S T IV E ME NUS At the Plëss, truffles will be in the spotlight throughout the month of December. Come and discover Chef Crendez’s suggestions based on the Black Melanosporum Truffle from Maison GALIS. For your Christmas or New Year’s Eve meals, the Cristallerie has prepared a wide choice of menus for all tastes. In their private salons in “Baroque and Art Nouveau” styles, three types of menus are available at 148, 178 or 228 euros for table of 6 persons or more. Chef Salvador and his team will sublimate the exceptional and seasonal products: royal lobster, Kristal caviar, Breton lobster or Bresse capon with black truffle will delight your taste buds. Our pastry chef Adeline Campestre’s logs will delight the sweet palates of our guests with their sweetness tinged with boldness, with this year a nod to one of the emblems of the Place d’Armes.

A HIDDEN GEM Nestled in the heart of the Place d’Armes Hotel, discover the intimate and cosy atmosphere of the 18 Bar, sheltered from the hustle and bustle of the city during this holiday season. Antoine, the head bartender, Tolik and Ayrton, all experts in the art of mixology, concoct creative cocktails that honour seasonal botanicals, an essential value of our Relais & Châteaux house. Comfortably seated, take the time to taste a “winter” cocktail where pear, fir tree, hazelnut or quince are celebrated, for a gustatory journey to the heart of your most beautiful memories. Cheers and happy holidays!

More information: hotel-leplacedarmes.com

KACHEN No.33 | WINTER 22

F E AT U R E

100 Y E A R S &

STILL AT THE TOP OF THEIR GAME! As a key player in Luxembourg, they are recognised by a large majority of Luxembourgish residents, but still too few cross-border commuters or young residents. Kaempff-Kohler is therefore keen to continue to satisfy their current clientele, while at the same time making themselves more widely known to a new clientele attached to the same values as they are. To do this, the caterer is keen to highlight their values of quality and product excellence, through their constant search for short circuits and local producers, which are now essential elements in consumer choice. To help them pass this 100-year milestone, they have chosen to provide support in redefining their strategic objectives, decision-making model and internal management model. The catering company also wants to move up a gear in developing their brand image, both for their clients and for the future talent that will join their teams. Despite the difficulties in the HORECA sector due to the COVID period, they continue to actively look for staff to accommodate continued growth in various activities. Kaempff-Kohler is working on new areas that will allow more of their customers to have access to their products: among other innovations in the near future, a Click & Collect from the website, connected refrigerators and, their still very popular, 360° event service. In addition to their historical shops in Luxembourg City and Niederanven, they opened a new trendy shop in Kirchberg in April 2022, to be closer to their customers and to make it easier for them to access their products. They are seeing more and more people coming back to the restaurant, their new take-away range is working so well that they are regularly having to increase production rates to keep up with demand. This all bodes well for the next... 100 years!

Kaempff-Kohler is celebrating 100 years of existence! For them, this durability is proof of their ability to adapt over the years, while constantly seeking to satisfy their clients as best they can.

KACHEN No.33 | WINTER 22

Cateri

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TRADITIONAL RECIPES

WA R MING DE LIG H T F ROM T HE OV E N

RECIPES & PHOTOS

Enia Haeck & Cédric Libar

We all know the power of a warm, comforting, traditional dish, reminiscent of the recipes we ate when we were young, helping us to forget about the cold temperatures outside. And when these dishes are easy to make and practically only need to be shoved into the oven, we like them even more! In this section, we’ve put together some traditional recipes that you might know, or will be happy to discover. Most of those recipes can be cooked in advance, so you can fully enjoy the evening with your family or friends. Get your aprons ready, it’s going to be a delicious winter!

TRADITIONAL RECIPES

OV E N - B A K E D

S T UF F ING Serves 6 ‒ 8

› › › › › ›

15 minutes

200 g butter, plus extra 500 g white bread 2 yellow onions, chopped 2 large eggs 2 stalks of celery, sliced 30 g flat-leaf parsley, chopped › 2 tbs fresh sage, chopped

about 3 hours

› › › ›

1 tbsp rosemary 1 tbsp thyme 2 tsp salt 1 tsp freshly ground black pepper › 600 ml vegetable stock › 1 carrot, diced

1 Preheat the oven to 120°C. Shred the bread into 1 – 2 cm large

cubes, then scatter it in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, for about 1 hour. Let cool; transfer to a very large bowl. 2 Meanwhile, melt the butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, for about 10 minutes. Add to the bowl with bread; stir in herbs, salt, and pepper. Drizzle in 300 ml stock and toss gently. Let cool. 3 Preheat oven to 180°C. Whisk the remaining 300 ml stock and eggs in a small bowl. Add to the bread mixture; fold gently until thoroughly combined. Transfer to a large buttered baking dish, cover with foil, and bake for about 40 minutes. 4 Continue to bake the dressing, uncovered, until set and top is browned and crisp, for an additional 40 – 45 minutes.

TIP

This dish can easily be prepared 1 day ahead. After the 3rd Step, uncover the dressing and let it cool, then cover it and place it in the fridge. The next day, uncover and bake it until the top is browned and crisp, takes about 50 – 60 minutes.

KACHEN No.33 | WINTER 22

TRADITIONAL RECIPES

M E AT L O A F

WITH B ACON & EGGS Serves 4 30 minutes 70 minutes

For the meatloaf

› › › › › › › › › ›

600 g minced meat, mixed 1 1/2 bread roll 200 ml milk 6 eggs 1 garlic clove, finely chopped 1 shallot, finely chopped A bunch of chives 1 tbsp Dijon mustard Salt & pepper 14 slices of smoked bacon

For the vegetables

› › › › › ›

2 shallots 3 ‒ 4 carrots 90 g celeriac 1 small leek stalk 350 ml chicken stock Salt & pepper

1 Place the minced meat in a bowl. Soak the buns in

and form a loaf again. Place the loaf on a baking tray lined with baking paper. 5 For the vegetables, peel the shallots, carrot, celeriac and leek and cut into large cubes. Put everything on the baking paper with about 350 ml of the stock around the meat. Bake the meatloaf in a preheated oven for about 70 minutes or until bacon is crisp and the stock reduced by half. Then cut the meatloaf into slices and serve immediately.

TIP

You can also make a gravy, with butter, flour, some chicken/beef stock, milk and some seasoning to accompany the meatloaf.

lukewarm milk, then squeeze well and add to the minced meat. For the filling, boil 4 of the eggs for 7 minutes. 2 Wash the chives and cut into small rolls. Add the shallot, garlic, chives, mustard, the 2 remaining eggs, salt and pepper to the mince and mix everything together. 3 Arrange the bacon slices overlapping lengthwise on a piece of baking paper. On the bacon surface, form the mixture into a 25-cm long loaf, flatten it to about 2 – 3 cm and press it in the middle so that it forms a groove. 4 Preheat the oven to 170°C convection heat. Meanwhile peel the boiled eggs and place them close together into the groove of the mixture. Using your hand, fold the mixture over together with the bacon

KACHEN No.33 | WINTER 22

TRADITIONAL RECIPES

SAVOURY DU TC H BA BY & SMOK E D SA LMON

Serves 4 For the Dutch Baby

› › › › ›

240 g flour 220 ml milk 4 eggs 20 g butter Salt

15 minutes

20 minutes

For the crème fraîche-mixture

› › › › › › ›

240 g crème fraîche Olive oil 1 tbsp dill 1 tbsp chives 1 tbsp honey 1/2 lemon ( juice and zest) Salt & pepper

1 Preheat the oven to 220°C. Add flour, eggs, milk and

› 200 g smoked salmon › 1 ‒ 2 tbsp salmon roe › 2 scallions

3 In the meantime, mix all of the ingredients for the spread

in a bowl. Save some of the herbs for later garnishing.

4 Cut the scallions into small rings. Once the Dutch

baby is baked and out of the oven spread the crème fraîche mixture on top, along with the salmon and scallions. Optionally, garnish with some more fresh herbs, lemon zest and salmon roe.

salt to a mixing bowl and whisk until a smooth, pretty liquid batter forms. 2 Melt butter in a small pan or in the microwave. Cover the inside of your baking dish with the melted butter and pour the batter slowly on top. Transfer the pan into the oven and bake for around 20 minutes, or until golden-brown and fluffy.

For garnishing

KACHEN No.33 | WINTER 22

TRADITIONAL RECIPES

KACHEN No.33 | WINTER 22

TRADITIONAL RECIPES

S HE PH E R D’S PIE Serves 4

15 minutes

For the meat

› › › › › › › › › ›

1 tbsp sunflower oil 1 large onion, chopped 2 – 3 medium carrots, chopped 140 g peas, frozen 1 garlic clove 2 tsp thyme 500 g pack lamb mince 2 tbsp tomato purée Large splash Worcestershire sauce 500 ml beef or chicken stock

1 hour For the potato purée

› 900 g potatoes, › › › › › ›

cut into chunks 100 g butter 3 tbsp milk 2 tbsp chives 1 tsp nutmeg Salt & pepper 2 sprigs of rosemary

1 Heat the sunflower oil in a medium saucepan, crumble in the lamb mince

and brown it, tipping off any excess fat.

2 Add the onion, garlic and carrots and soften for a few minutes. 3 Add the tomato purée, thyme and a large splash of Worcestershire sauce,

then fry for a few minutes.

4 Pour over the beef stock, bring to a simmer, then cover and cook for

40 minutes, removing the cover halfway. Add the peas and set aside.

5 Preheat the oven to 180°C fan assisted. For the mash, boil the potatoes

in salted water with the rosemary for 10 – 15 minutes or until tender. Drain, then mash with the butter and milk. 6 Put the mince into an ovenproof dish, top with the mash and fluff up the top with a fork. 7 Bake for 20 – 25 minutes until the top starts to colour and the mince starts bubbling through at the edges. 8 Leave to rest for 5 minutes before serving.

TIP

This pie can easily be prepared in advance, chilled and frozen for up to a month. To bake from frozen, simply bake at 160°C fan assisted for 1h – 1h 15 minutes until the top is nice and crispy.

KACHEN No.33 | WINTER 22

TRADITIONAL RECIPES

B U T T E RY C H IC K E N WIT H BA K E D POTATO WE DG E S Serves 4 › 125 g herb butter,

room temperature › 1 chicken

15 minutes

45 minutes

› 600 g potatoes, firm cooking › 1 red onion, cut into slices › 300 g cherry tomatoes

1 Preheat the oven to 240°C. 2 Wash the potatoes and cut them into wedges. Cut

the onion into slices and add to the potatoes. Drizzle some olive oil on top and season with salt and pepper. 3 Remove the backbone of the chicken with a knife or sharp scissors. Unfold the chicken and spread it out on a kitchen board with the breast side up. Flatten the chicken by pressing firmly on the breastbone with your hand.

› 1 lemon, cut into slices › Olive oil › Salt & pepper

4 Spread the herb butter evenly under the skin of the

chicken, then season generously with salt and pepper on both sides. 5 On a baking tray, first spread the potato wedges and the onion, then top with cherry tomatoes and lemon slices, then place the chicken on top, breast side up. Cook in the oven for about 45 minutes, stirring the vegetables occasionally and pouring some juice over the chicken.

CMY

KACHEN No.33 | WINTER 22

More inspiration here!

Delhaize

The best gifts are enjoyed around the table

delhaize.lu

TEXT

Oliver Zelt

F E AT U R E

KACHEN No.33 | WINTER 22

F E AT U R E

PE PPE R

A S PIC E F ROM FA R AWAY L A NDS There’s more to pepper than black or white. Pepper comes in a range of flavours ranging from sweat-inducingly spicy to lemony-sweet.

Doctors acknowledged the power of the little black grains long before chefs did. Piperine, an alkaloid found in pepper, is responsible not only for its distinct spiciness, but also for its health benefits. It is considered to have anti-inflammatory and antioxidant properties, and protects the body. More than 2,000 years ago, the Greek Hippocrates, knew that pepper stimulated digestive

In German, the term “Pfeffersack” which translates to as much as “pepper bag”, is by no means a flattering remark. It means to be a snooty scrooge. However, in the medieval Hanseatic times, the name was a clear indication of how merchants had acquired their immense wealth. By the mid-16th century, exotic seeds, fruits and barks were so popular in Europe that the pepper price in Antwerp was considered to be an indicator of the general European business climate. In much of Europe, merchants recognised pepper and salt, as a means of payment to settle taxes, rents and dowries. Shareholders who invested in the United East India Company in the 17th century, received their dividends in pepper. These spicy berries are considered to be one of the oldest seasonings known to humankind. Archaeologists found peppercorns in the mummy of Pharaoh Ramses II’s nose – likely so that the ruler would not be without them in the afterlife. Pepper is a perennial climbing plant which can grow up to ten meters high. This makes harvesting all the more challenging and complicated, especially for varieties that grow in the wild. Today, the spice is mostly grown on plantations, especially in India, Malaysia, Indonesia, Brazil or Cambodia. However, pepper originally comes from the Malabar coast in the province of Kerala in southwestern India. The ancient Romans are said to have landed there with crates full of gold in order to trade the precious metal for sacks full of valuable pepper – at least that’s what an Indian historian once noted.

KACHEN No.33 | WINTER 22

F E AT U R E

The Tellicherry pepper is a very special variety, although botanically it is not a of a different variety. It is also known as the “late harvest pepper,” as the very ripe, red grains are fermented, giving the Tellicherry a brown tint and its characteristic reddish glow. It is named after a large trading port on the Malar coast of India, formerly called Tellicherry, but today known as Thalassery. Many top chefs consider Tellicherry to be the crowning glory of all peppers – partly because the berries stay on the plant longer than most other varieties, making them much bigger.

juices and recommended adding it to broths and wine. It was recognised as a health-benefiting spice in India too. The advice for sore throats was to chew on three peppercorns and slowly swallow the juices. In European households and restaurants, pepper was used widely in the 20th century as a grey, pre-ground powder in cooking and as table seasoning. These days, anyone who wants to be considered a connoisseur not only offers a variety of coloured peppers, but also has black, white and green grains from various origins in their spice cupboard. Furthermore, there is a distinction to be made between wild harvest pepper and plantation pepper. (see box) For the best flavour, the peppercorns should be crushed in a mortar and then used as seasoning. Pepper is available in black, green, red and white. Traditional black pepper is still the favourite amongst the majority of people, and the most aromatic by star chefs. However, as is the case with top-notch wines, the same applies to good pepper: It depends on where it’s grown. Black pepper is harvested when it’s still green and unripe, and it gets its black hue from the fermentation and drying process. Green pepper is also harvested when it’s unripe, but it is immediately pickled in brine or dried. It is rather mild. The fully ripened berries are the red peppercorns, and these are extremely rare. They are briefly boiled in water to preserve their colour and then they are usually brined. With white pepper, the red husk is removed from the kernel after harvest.

KACHEN No.33 | WINTER 22

F E AT U R E

SPECIAL VARIETIES Long pepper The “chocolate pepper” looks like a mini pine cone, measures up to two centimetres and usually originates from Indonesia. It gives a rounded note to sauces when cooked whole in the sauce. Cubeb pepper This pepper originates mostly from Indonesia and is also known as the “tailed pepper” due to the berries’ tiny stalks. It has a slight menthol and eucalyptus flavour and is well suited to game. The abbess Hildegard von Bingen described cubeb pepper as a remedy that enlightens the spirit and mind. White Malabar pepper Hailing from southwest India, this white pepper has a definite spicy kick with a touch of lemon. Voatsiperifery pepper As crazy as its name, this pepper is only grown in the wild on the island of Madagascar. It also

has small stems and is mild to the taste, but has hints of nutmeg and cedar. Andaliman pepper This pepper, also known as the Indonesian Lemon Pepper, tastes like a combination of ginger, lemongrass and yuzu. A peppery surprise. Black Lampong pepper These dark brown peppercorns, from the Indonesian island Sumatra, have a fresh, slightly grassy aroma. Tasmanian Mountain Pepper This rare pepper from Australia has sweet, fruity notes rather than a spicy, peppery flavour. Gorilla pepper This pepper, which is still largely unknown in Europe, is native to the Congo. It features a complex heat with sweet, intense peppery aromas.

SPICES SIMIL AR TO PEPPER Pink Pepper / Pink Berries These berries burst open like puffed rice and are very mild and sweet in flavour. They grow on pepper trees that are up to nine metres high, but they are in fact, a sumac plant. Szechuan pepper This is the dry bud of a citrus plant and has a spicy-sour taste.

Cayenne pepper Alleged the most spicy of the peppers, cayenne pepper is actually a capsicum. It is extracted from the cayenne chilli. Selim pepper These elongated pods were sold in the Middle Ages as a substitute for pepper. They have a peppery heat with a hint of anise.

Clove pepper Also called allspice, this myrtle plant originates from the Antilles. Although it tastes and smells

a bit like pepper, it has a stronger clove, nutmeg and cinnamon taste and aroma.

KACHEN No.33 | WINTER 22

F E AT U R E

As usual, Bertrand, from the Atelier de Cuisine de Bertrand in Strassen, presents us some simple and wonderful recipes on this issue’s big topic: pepper. All you have to do is cook and enjoy! In collaboration with

F E AT U R E

C HINE S E 5 - S PIC E MIX › 5 g Sichuan pepper › 10 g star anise › 6 g cloves

› 10 g cinnamon stick › 10 g fennel seeds

1 Dry roast the spices, let them cool

and grind them in a coffee grinder.

2 Store in a closed glass jar.

S E MI - C OOK E D S A L MON WIT H PE N JA G R E E N PE PPE R B E A R N A IS E

1 For the bearnaise, reduce the shallot with

2 3

4 5

the vinegar, tarragon and pepper until almost dry. Remove from the heat, add the egg yolk and whisk to make a sabayon. Return to a low heat and add the cold butter in batches. Keep the bearnaise in the bainmarie. Lightly cook the salmon with a blowtorch. Arrange the bearnaise in a soup plate and carefully place the salmon on top.

Bertrand Duchamps Ramunas Astrauskas

200 g fresh Scottish salmon 1 shallot, chopped 1 tbsp penja green pepper 1 tsp dried tarragon 1 organic egg yolk 1 tbsp cider vinegar 60 g butter (churned) Salt from Bertrand 1 sprig of dill

10 minutes

› › › › › › › › ›

15 minutes

RECIPES PHOTOS

Serves 2

KACHEN No.33 | WINTER 22

F E AT U R E

SW E E T P OTATO W I T H PA R ME S A N & K A MPOT PE PPE R C R E A M Serves 2

2 x 4 cm peeled sweet potato 1 tsp cracked kampot pepper 1 tbsp grated parmesan cheese 100 ml cream (30% fat) 6 button mushrooms Olive oil Soy sauce Salt from Bertrand

20 minutes 1 Bake the potato in the oven at 180°C for about

15 – 20 minutes and add the parmesan cheese 5 minutes before the end of cooking. Keep warm. 2 Dry roast the pepper, add the cream and salt, reduce for 10 minutes and check the seasoning. 3 Sauté the mushrooms in a little olive oil with a little soy sauce for 5 minutes. 4 Serve as shown in the photo.

› › › › › › › ›

15 minutes

KACHEN No.33 | WINTER 22

F E AT U R E

P ORC INI MUS HROOMS WIT H T E LLIC HE R RY SMOK E D PE PPE R

Serves 2 10 minutes 20 minutes

› › › › › › › › ›

3 medium ceps 1 tbsp salted butter 2 tbsp olive oil 2 tbsp Greek yoghurt 1 tbsp cracked tellicherry smoked pepper 1 handful of herbs (chives, chervil, sprouts or other) Salt from Bertrand Fleur de sel Walnut oil

1 Carefully cut the ceps in half.

Fry them in the foaming butter and olive oil on one side only with fleur de sel until caramelised, for at least 10 minutes. 2 Mix the yoghurt with the cracked pepper and salt. 3 Mix the herbs. 4 Arrange on two plates and drizzle with walnut oil.

KACHEN No.33 | WINTER 22

KNOWLEDGE BITES

TO THE

COR E In the restaurant “De Feierwon” Chef Yann Castano presents the half as the whole pleasure. The restaurant at the Sofitel Luxembourg Europe Hotel in the capital serves guests a halved beef bone with its velvety marrow, just taken out of the oven. The “Os à moelle” only gets a little fine sea salt on top and crushed, freshly scented Lampong pepper. The bone is not only celebrated in the “Feierwon” – the bone is back in the top kitchens of the world, including its insides. It’s back to the marrow. Gourmets will be licking their fingers in top restaurants for the fluffy treat. At the beginning of the 18th century, special cutlery was placed next to the plates in the better restaurants for good table manners. With an elongated silver spoon, which was spindly on one side and somewhat bulkier on the other, the guests neatly scraped the piquant marrow out of the thick bones in front of them. In the restaurant “DasOx” in Hilders, Hesse, Björn Leist searched a little longer for suitable spoons. “We found a special dessert spoon with the right curvature,” says the Chef. The guests now enjoy wonderfully

gratinated marrow bones with the right service. They are tubular bones from the ox. In the butcher’s shop, which also belongs to the house, the butcher saws the bones lengthwise. Then the cook just rubs a little mountain cheese over them and puts the approximately 20-centimeter-long, halved beef leg in the oven. The slightly sweet marrow with its jelly-like consistency tolerates a sweet-sour tamarind varnish, which starred Chef Max Goldberg layers over the grilled bone and adds fatty greaves to. The English three-star Chef Fergus Henderson simply spreads the marrow cooked in the oven on a slice of sourdough bread and adds only a little parsley and sea salt. The marrow produces a pithy blast directly to the bone not only as a solo remake. As a lid on a confit turbot fillet, the delicious interior gives both ingredients an unexpected dimension of taste. So far, however, no cook offers their meatballs with veal and ox marrow, as Maria Sophia Schellhammer suggested in her book “Die wol unterwiesene Köchinn” (“The well-trained Cook”) published in 1697.

TEXT

Oliver Zelt

Spooning out the marrow is a culinary delight with history

KACHEN No.33 | WINTER 22

PA RTNE R R ECI PE

ORGANIC LUXL AIT BRIE IN PUFF PASTRY WIT H POMEG R A N AT E A ND C A R A ME LIS E D WA LNUTS Serves 2 15 minutes 40 minutes

› › › › › › › ›

1 pomegranate 3 tbsp honey A few walnuts A few sprigs fresh thyme 1 tsp butter 2 sheets puff pastry 1 LUXLAIT Bio Brie 1 egg, beaten

1 Preheat oven to 220°C. 2 Cut the LUXLAIT bio brie

3 4

5 6

horizontally in half. In a small, buttered baking dish, spread a sheet of puff pastry on the base, top with one half of the cheese, cut side facing upwards. Fold the dough around the cheese, brush with some of the beaten egg. Repeat with the second half of the brie. Bake for 15 – 20 minutes or until the pastry is golden. In the meantime, peel the pomegranate and put the grains in a bowl. Roast the walnuts in a pan with some honey. To serve, spoon some of the pomegranate over the brie and top with fresh thyme and the roasted walnuts.

For more Luxlait recipes, visit luxlait.lu

KACHEN No.33 | WINTER 22

RECIPE & PHOTO

Eloïse Jennes

GLUTEN-FREE

KACHEN No.33 | WINTER 22

GLUTEN-FREE

G LUT E N & L AC TOS E-F R E E

C INN A MON S HORT B R E A D COOK IE S 20 cookies 35 minutes 8 minutes

For the cookies

› 180 g rice flour › 70 g almond meal › 1 tsp gluten-free baking powder

› 1/4 tsp baking soda

› › › › › ›

1 tsp cinnamon 1/2 tsp 4-spice blend 60 g vegan butter 1 egg 20 g honey 50 g sugar

1 Preheat the oven to 180°C. 2 In a bowl, combine the rice flour, almond meal,

baking powder, baking soda, cinnamon and 4-spice.

3 In a larger bowl, beat the butter with the sugar. 4 Add in the egg and honey and continue beating. 5 Fold in the dry ingredients with a spatula, then knead

the dough with your hands.

6 Line a baking sheet with parchment paper. 7 Spread the dough on another sheet of parchment

› 1 egg white › 2 tsp lemon juice › 230 g powdered sugar

Cut out the cookies with a cookie cutter. Place them on the baking sheet. 8 Bake for 8 minutes until golden brown. Repeat with the remaining dough. 9 Once the cookies are completely cooled, prepare the icing. Mix the egg white with the lemon juice. Gradually stir in the powdered sugar. 10 Transfer the glaze to a piping bag and decorate the cookies as desired. cookingwithelo.com

paper that you sprinkled with a little rice flour.

For the glaze

KACHEN No.33 | WINTER 22

RECIPES

PA RT 4

ME A L-PR E PPING

A T IME - SAV ING SOLU T ION Every year it’s the same debacle! December is a busy month, gastronomically speaking. From mid-December onwards, the Christmas meals with friends and colleagues begin, and end with a marathon of parties with the family. To prepare your body for these excesses and, above all, to spend less time in the kitchen before starting the festivities behind the stove, you will find healthy and simple seasonal recipes in our Meal Prep section. A soft training if you will!

RECIPES & PHOTOS

Eloïse Jennes

@cookingwithelo

RECIPES

S HOPPI NG L I S T 2 hours (prep day)

C R E A MY R E D PE PPE R PAS TA WIT H SAUSAG E › › › ›

4 sausages Vegetable oil 400 g of pasta 200 ml cream (or dairy-free alternative) › Fresh basil For the pesto

› 1 jar of red peppers preserved › › › › ›

in oil and vinegar (about 150 g drained) 4 tbsp pine nuts 2 heaped tbsp tomato paste 1 garlic clove 2 tbsp olive oil 4 tbsp parmesan

HONE Y-MUS TA R D C HIC K E N WIT H G R E E N B E A NS & WILD R IC E

› › › › › › ›

4 chicken thighs 400 g green beans 250 g wild rice 1 onion 1 garlic clove Vegetable oil Fresh parsley

For the marinade

› › › › › ›

4 tbsp vegetable oil 5 tbsp Luxembourgish mustard 4 tbsp honey 1/2 tsp garlic powder 2 tsp paprika powder Salt, pepper

WA R M LE NT IL SA L A D WIT H ROAS T E D V EGG IE S

PUMPK IN S PIC E OV E R NIG HT OATS WIT H ROAS T E D A PPLE S

› › › › › ›

For the oats

300 g brown lentils 6 carrots 400 g brussels sprouts 2 – 3 red onions 2 tbs sesame seeds Fresh parsley

For the dressing

› › › › › › › ›

4 tbsp white tahini 1 tsp toasted sesame oil 1 tbsp maple syrup 2 tbsp lemon juice 2 tsp mustard, optional 1/4 tsp garlic powder 1/4 tsp salt Splash of water KACHEN No.33 | WINTER 22

› 200 g rolled oats › 500 ml milk of choice › 200 g unsweetened pumpkin › › › ›

purée (or applesauce) 8 tbsp yoghurt 1/2 tsp vanilla extract 2 tbsp maple syrup 3 tsp pumpkin spice, more to taste

For the apples

› › › ›

2 apples 1 tsp coconut oil 2 tsp maple syrup 1/2 tsp cinnamon

Serves 4

C R E A M Y R E D PE PPE R PA S TA WIT H SAUSAG E 5 minutes

15 minutes

Prep day 1 In a pan, dry-roast the pine nuts until golden brown.

package directions.

2 In the meantime, cut the sausages into 1.5 cm slices.

Reheat them in a pan over low heat. When warm, add in the pesto and cream. Stir until a sauce forms. 3 Add in the cooked and drained pasta. Serve with fresh basil and more parmesan cheese.

Add them to a small blender with the drained red peppers, garlic, olive oil, and parmesan. Blend until combined. Transfer to an airtight container and store in the fridge for up to 5 days. 2 Heat a pan with vegetable oil and add in the sausages. Cook them over medium-high heat for 1 minute on each side until golden brown. Then, turn down the heat and cover with a lid. Cook for 10 more minutes, flipping them half-way through. Let cool and transfer to an airtight container. Store in the fridge for up to 3 days.

Serving day 1 Bring water to a boil. Cook the pasta according to

KACHEN No.33 | WINTER 22

RECIPES

MUS TA R D C H IC K E N WIT H G R E E N B E A NS & R IC E 5 minutes 30 minutes

Prep day 1 Add the oil, mustard, honey, garlic

powder, paprika, salt and pepper to a large lidded container or zip bag. Whisk until combined. 2 Add in the chicken and flip it several times to cover it with marinade. Close airtightly and place in the fridge for up to 2 days. 3 Wash the green beans and cut off the ends. Cook them in boiling salted water for 10 – 12 minutes. Drain and store in the fridge once completely cooled. 4 In a separate pot, cook the wild rice according to package directions. Drain and store in the fridge once completely cooled. Serving day 1 Preheat the oven to 180°C.

Place the marinated chicken in a greased dish. Bake boneless chicken for 20 minutes and bonein-thighs chicken for 30 minutes. 2 In the meantime, mince the onion and the garlic. Heat a pan with vegetable oil and sauté until fragrant. Add in the cooked green beans and reheat over low-medium heat. 3 When the beans are warm, set them aside and quickly reheat the rice in the same pan. Serve right away.

KACHEN No.33 | WINTER 22

RECIPES

KACHEN No.33 | WINTER 22

RECIPES

WA R M LE N T IL SA L A D WIT H ROAS T E D V EGG IE S 5 minutes 20 minutes

Prep day 1 Preheat the oven to 180°C. 2 Peel the carrots and onions.

Cut them lengthwise in quarters. Wash the brussels sprouts and cut them in half. Place the veggies on a baking sheet lined with baking paper. Drizzle with olive oil, salt and pepper. Bake for 30 minutes. In a fine-mesh sieve, rinse the lentils under cold water until the water runs clean. Boil them in twice the amount of water and simmer for about 20 – 30 minutes. They are done when they are tender but not mushy. Drain the water and transfer the lentils to an airtight container. Let them cool down completely. When cold, close the container airtightly and store it in the fridge for up to 5 days.

Serving day 1 Add the tahini, sesame oil, maple

syrup, lemon juice, mustard, spices and a splash of water to a small jar. Close with a lid and shake until combined. If it’s too thick, add a little more water and shake again. 2 Reheat the lentils and vegetables in a preheated oven for 15 minutes at 150°C. 3 Drizzle with dressing and top with fresh parsley and sesame seeds.

KACHEN No.33 | WINTER 22

RECIPES

PUMPKIN SPICE OVERNIGHT OATS WIT H ROAS T E D A PPLE S 10 minutes

5 minutes

Prep day 1 In a medium bowl, whisk together the milk, pumpkin

maple syrup. Sauté over medium-high heat until lightly golden. 3 Add a dash of cinnamon and serve with the overnight oats.

purée, yoghurt, maple syrup, vanilla and pumpkin spice. Stir in the oats. Optionally split up the mixture between 4 small jars. 2 Close or cover the container airtightly and let it sit in the fridge overnight. You can keep them in the fridge for up to 4 days.

Serving day 1 Chop the apples very finely. 2 Heat a pan with coconut oil. Add in the apples and

KACHEN No.33 | WINTER 22

SEASONAL FRUIT

5 FAC TS A BOUT

LYC HE E S SMALL BUT MI G H T Y

An initiative of the Luxembourgish Government in the framework of the plan “Gesond iessen, Méi beweegen”. More infos: gimb.public.lu

Fully ripe lychees taste best on their own, but are also delicious in fruit salad and spice up any cocktail or ice cream sundae. Stuffed with a savoury cream, they make a sophisticated appetiser, but also go perfectly with Asian and tropical fish, meat and rice dishes.

The fruits with the prickly skin and the sweet-sour flesh, reminiscent of roses or strawberries, are considered an aphrodisiac in Chinese culture. Just 15 lychees cover an adult’s daily vitamin C requirement. The high vitamin B6 content also serves as the ideal stress killer.

PURC H A S I NG & S TO R AG E

G R OW YOU R OW N LYC H E E T R E E This is relatively easy, but you need a lot of patience. Put the cleaned core 2 – 3 cm deep in humus soil, cover with air- and light-permeable foil and let it germinate for about 2 weeks at 25°C without direct sunlight (avoid waterlogging!). After 4 – 8 weeks transplant into sandy, loamy soil. Fertilise every month except in winter.

TEXT

Martina Schmitt-Jamek

A N D T H E Y C A N DO MUC H MO R E . . . Lychees are also rich in phosphorus, magnesium, potassium and copper, which prevents anaemia. They lower cholesterol and blood sugar levels and provide lots of fibre. They are a good acid blocker for heartburn or nausea, promote stamina and help reduce signs of ageing such as wrinkles or age spots.

V E R S AT I L E & DE L I C I OUS

KACHEN No.33 | WINTER 22

Fresh fruits have an intense red/ pink skin (the lighter the fresher). They do not ripen and should be stored at approx. 10°C and high humidity (90%) until consumption. They can be stored in the refrigerator in a plastic bag for up to 2 weeks, but the taste will suffer. Peeled and pitted, they can be frozen for up to a year.

LYCHEE-CUCUMBER APPE TIZER S › ¼ cucumber › 12 lychees (tinned › › › › › ›

or fresh) 1 tbsp rice vinegar 2 tbsp soy sauce ½ nori sheet 1 tsp garlic powder 24 leaves fresh mint 2 tbsp sesame seeds

15 minutes

1 Cut the cucumber into 5-cm-long sticks. 2 Mix the rice vinegar, soy sauce and garlic

powder. With your hands, crush the nori sheet and add to the marinade as well. Put the cucumber sticks into the marinade and refrigerate for 1 hour. 3 Pit the lychees. Put the mint leaves into the lychees. Dip the cucumber sticks into the sesame seeds and into the lychees as well.

12 appetizers

SEASONAL FRUIT

LYC HE E G ING E R SOR B E T Serves 4 10 minutes + cooling

› 1 tin lychees › › › ›

(230 g lychees + juice) 2 cm fresh ginger 2 tbsp maple syrup (optional) 1 tbsp lime juice ½ lime (zest)

1 Peel and roughly chop the ginger. 2 Put the lychees with the juice,

the chopped ginger, the maple syrup, lime juice and lime zest into a food processor. Mix until the mixture is smooth. 3 Transfer the mixture into a container and put into the freezer. 4 After 3 hours, put the frozen mixture back into the food processor and mix again. Transfer back into the container and freeze for another 2 – 3 hours. Repeat the same process again and serve the sorbet with some fresh mint.

KACHEN No.33 | WINTER 22

Kachen_78x220.pdf

S E A S12:10 ON 14/10/2022

AL FRUIT

30.31JANUARY / 1 FEBRUARY 2023

MONTPELLIER / FRANCE EXHIBITION CENTRE

23 & 24 january 2023 DIGITAL SESSION 24/24 access

Millésime

LYC HE E-VA NILL A B E LLINI

THE WORLD FAIR

2 drinks 5 minutes

FOR ORGANIC WINES

25 minutes

AND OTHER ALCOHOLIC BEVERAGES

1,500 exhibitors from all over the world

› 1 can lychees

(230 g lychees + juice)

› 1 tsp vanilla extract › 75 g sugar › 200 ml prosecco

www.millesime-bio.com T R A D E

Association Interprofessionnelle

P R O F E S S I O N A L S

O N LY S

extract into a small saucepan and bring to a boil. Let simmer covered for 10 minutes, uncover and let simmer for another 5 minutes. 2 Take the lychees out and save for later. Add the sugar to the remaining liquid and let simmer for 10 minutes. Let the syrup cool. 3 For one drink, mix 50 ml of the syrup with 100 ml of prosecco. Add 2 lychees and 2 – 3 ice cubes to the drink.

RECIPES & PHOTOS

1 Put the lychees and the juice with the vanilla

Liz Sinner

More than 7,000 visitors expected

KACHEN No.33 | WINTER 22

SEASONAL FRUIT

Y E L LOW

LYC HE E T H A I C UR RY Serves 2

› › › › › › ›

10 minutes

3 spring onions 2 garlic cloves 3 cm fresh ginger 150 g sugar snaps 1 red pepper 200 g broccoli 225 g lychees (tinned or fresh)

15 minutes

› › › › › › ›

200 ml water 3 tbsp yellow Thai curry paste 1 can coconut milk 1 tbsp vegetable oil 30 g unsalted peanuts Salt Pepper

1 Finely chop the spring onions, garlic and ginger. 2 Separate the broccoli into its individual florets. Wash the sugar snaps and cut

the red pepper into cubes.

3 Pit the lychees if using fresh ones or drain them if using canned lychees. 4 Heat the oil in a pot or large pan, and fry the garlic, ginger, and spring onions for

3 minutes. Add the curry paste and fry for another minute. Deglaze with water and coconut milk, add the broccoli, red pepper and sugar snaps, and let simmer covered for 10 minutes. Add the lychees after 8 minutes. Season to perfection with salt and pepper. 5 Roughly chop the peanuts and sprinkle them on top. Serve the curry with white rice or rice noodles.

KACHEN No.33 | WINTER 22

SEASONAL FRUIT

WHIT E C HOCOL AT E MOUS S E

WI T H LYC HE E - COMP OT E Serves 4 15 minutes 15 minutes

For the lychee-compote

› 1 tin lychees (±230 g fruit) › 1 tsp vanilla extract For the chocolate mousse

› › › ›

1 Drain the lychees and put them with vanilla extract

water. Melt the white chocolate while stirring. Let cool for 10 minutes. 3 Beat the remaining cream with the vanilla sugar until stiff. Stir half of the whipped cream into the melted white chocolate. Carefully fold in the remaining whipped cream. 4 Pour the mousse on top of the lychee compote and refrigerate for at least 3 hours.

into a small pot. Let simmer on low heat for 15 minutes. Transfer the mixture into a food processor and mix until smooth. Divide the lychee compote equally into 4 small pots. 2 Finely chop the white chocolate. Put the chopped white chocolate together with 25 ml of cream into a thin-walled bowl over a water bath that is only simmering not boiling. The bowl must not touch the

25 ml cream 75 g white chocolate 100 ml cream 1 pck vanilla sugar

KACHEN No.33 | WINTER 22

PA RTNE R R ECI PE

B L I N I S W I T H F OI E G R A S , F IG C HUT NE Y & ROAS T E D WA LNUTS 40 blinis For the blinis

› 350 g Le Moulin (multiusage organic flour) › 430 ml milk, lukewarm › 2 large eggs

15 minutes

› 1 pinch of salt › 1 tsp yeast (instant) › Butter, to cook

1 Sift the flour into a large bowl, add the yeast and mix. 2 Separate the egg whites from the yolks. Beat the

whites with a pinch of salt. Set aside.

3 In a separate bowl, mix the milk and egg yolks.

Gradually beat in flour and yeast with a mixer. Cover the bowl and let the dough rise for 30 minutes at 35°C in the oven. 4 Let the dough come to room temperature for a few minutes and fold in the beaten egg whites. 5 Melt a tablespoon of butter in a frying pan over medium heat and place a generous tablespoon

40 minutes

For the toppings

› 1 block of foie gras › Fig chutney › A handful walnuts,

› Fresh tarragon leaves › Freshly ground pepper

roasted

of dough into the pan for each blini. When bubbles form on the surface, turn the blinis over with a spatula and cook until golden brown. Repeat with the remaining batter. 6 Place the blinis on a plate, top with a spoonful of fig chutney and place a slice of foie gras on top. Add more chutney and garnish with a piece of toasted walnut, a tarragon leaf and sprinkle with freshly ground pepper. Serve and enjoy with a glass of Sauternes.

lemoulin1704.lu

SE A SONA L V EGE TA B L E

5 FAC TS A BOUT

B E E T ROOT WO N DE R B U L B To list just a few effects, this jack-of-all-trades promotes blood circulation, increases the ability to perform and concentrate, promotes weight loss, and is effective against inflammation. Beetroot supports digestion and stabilises blood sugar.

An initiative of the Luxembourgish Government in the framework of the plan “Gesond iessen, Méi beweegen”. More infos: gimb.public.lu

TOO G OO D F O R C OMP OS T Beetroot leaves even surpass tubers, they contain many times more calcium, magnesium, vitamin C and A and 2000 times the amount of vitamin K. They are also effective against garlic breath. Young beetroot leaves in salad taste delicious.

The tubers contain vitamins A and C, as well as B1, B2 and B6 (especially when eaten raw), plus folic acid, iodine, calcium, potassium, magnesium, sodium, phosphorus and a lot of iron (approx. 1mg/100 g), lots of fibre, but only a little fat. The secondary colouring betaine increases serotonin levels and puts you in a good mood.

B U T B E WA R E !

PURC H A S E & S TO R AG E Beetroots should be firm and have an intact skin. The smaller, the more tender; large tubers can be woody. Wrapped in paper in the refrigerator or a cool place, they can be stored for up to 2 weeks; cooked, they freeze well (preferably vacuumed). To get rid of stains from wooden boards, lemon juice helps.

TEXT

Martina Schmitt-Jamek

H OW DO E S I T DO T H AT ?

KACHEN No.33 | WINTER 22

Not all of these bioactive substances are good for everyone. If you have kidney stones or Crohn’s disease, you should eat only a little of the beetroot and no leaves at all, because the oxalic acid increases the risk of urinary and kidney stones. And, if stored too long or incorrectly, the nitrate converts into nitrite, which is especially dangerous for small children. However, the red colouring of the urine is completely harmless.

B E E T ROOT-A PPL E C A R ROT S A L A D Serves 4 › › › ›

500 g beetroot 250 g carrots 1 apple 250 g yoghurt

15 minutes › › › ›

½ lemon ( juice) 2 tbsp fresh parsley (chopped) 1 tbsp sunflower oil Salt & pepper

1 Peel the beetroot, carrots and apple, and finely grate them. Transfer to a

large bowl.

2 For the dressing, mix the yoghurt, lemon juice, sunflower oil and parsley

in a small bowl. Season with salt and pepper.

3 Pour the dressing over the grated vegetables and stir well. The salad is

best after it has been refrigerated for a couple of hours.

SE A SONA L V EGE TA B L E

B E E T ROOT TA RT Serves 2 – 4 15 minutes 40 minutes

› › › › › › › › › ›

1 rectangular short crust 1 large beetroot 2 tbsp olive oil 1 stalk fresh rosemary 40 g pistachios 100 g feta cheese 2 tbsp honey 1 egg yolk Salt Pepper

1 Preheat the oven to 200°C. 2 Peel the beetroot and cut it into

thin slices. Put the beetroot slices into a bowl, add the olive oil and rosemary and season with salt and pepper. Give it a good stir. 3 Distribute the beetroot slices on top of the short crust, leaving a border of 5 cm. The slices should overlap. Fold in the borders and brush them with egg yolk. 4 Bake the tart for 35 – 40 minutes. 5 Roughly chop the pistachios and sprinkle on the baked tart. Drizzle the honey over it and crumble the feta on top.

KACHEN No.33 | WINTER 22

SE A SONA L V EGE TA B L E

B E E T ROOT &

GORGONZOL A R I SOT TO

Serves 2 10 minutes 25 minutes

stock again and continue to simmer and stir. Repeat until the rice is cooked, it should take about 20 minutes. 5 When the rice is cooked, reduce the heat and stir in the gorgonzola cheese and the fresh thyme. Season to perfection with salt and pepper. 6 Roughly chop the walnuts and dry roast them in a pan until they start to release a nice smell. Sprinkle over the risotto.

and cut into small cubes. 2 In a pot, bring the vegetable stock to a boil and reduce the heat to keep it hot. 3 Heat the olive oil in a pan and fry the onion and garlic for 3 minutes. Add the beetroot and fry for another 3 minutes. Then add the risotto rice, fry for 1 minute and deglaze with red wine. 4 Add 2 – 3 soup ladles of vegetable stock and let the rice simmer, stirring often, until the rice has absorbed all the liquid. Add the same amount of vegetable

Liz Sinner

1 Finely chop the onion and garlic. Peel the beetroot

1 large beetroot (about 300 g) 1 onion 1 garlic clove 100 ml red wine 160 g risotto rice 1 tbsp fresh thyme (chopped) 100 g gorgonzola 1 cube vegetable stock 2 tbsp olive oil 40 g walnuts Salt Pepper

RECIPES & PHOTOS

› › › › › › › › › › › ›

KACHEN No.33 | WINTER 22

SE A SONA L V EGE TA B L E

CREAMY BUT TERBEAN & ROA S T E D B E E T ROOT DI P 1 bowl › 250 g beetroot › 1 can butterbeans (240 g) › 2 tbsp olive oil

10 minutes

45 minutes

› 2 tbsp lemon juice › 2 tbsp tahini › ½ tsp ground cumin

1 Preheat the oven to 200°C. 2 Peel the beetroot and roughly chop it. Put it into an

4 Drain the butterbeans. 5 Put the beetroot, butterbeans, olive oil, tahini, lemon

juice and spices into a food processor. Mix until creamy. Season with salt and pepper.

oven-proof form. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Bake for 45 minutes. 3 Let the beetroot cool.

› ½ tsp ground coriander › Salt › Pepper

KACHEN No.33 | WINTER 22

SE A SONA L V EGE TA B L E

B E E T ROOT

C HOCOL AT E C A K E 1 cake 20 minutes 45 minutes

For the cake

› › › › › › › › › ›

250 g beetroot 200 g sugar 200 ml oil 200 g flour 50 g cacao powder 3 eggs 1 tsp baking soda 1 tsp baking powder 100 g dark chocolate 1 pinch salt

For the glaze

› 100 g dark chocolate › 50 g butter

1 Peel the beetroot, quarter it and it cook it for

5 Carefully fold in the beaten egg whites. Roughly chop

the chocolate and fold in as well.

6 Prepare a baking tin with baking paper or just

coat it with oil and pour in the dough. Bake for 45 – 50 minutes and let cool. 7 For the chocolate glaze, melt 2/3 of the chocolate with the butter over a water bath. Take the bowl from the water bath and add the remaining chocolate, stir until melted. 8 Spread the chocolate glaze over the cake and let cool.

30 minutes (or you can buy cooked beetroot). Let cool slightly and grate the cooked beetroot finely. Save for later. 2 Preheat the oven to 180°C. 3 Separate the egg yolks from the white. Beat the egg white with a pinch of salt until stiff. Save the beaten egg whites for later. 4 Mix the egg yolks with the sugar. Add the oil, and sieve in the flour, cacao powder, baking soda and baking powder. Add the grated beetroot. Mix well.

KACHEN No.33 | WINTER 22

STEP BY STEP

BACON & CHEESE SCONES Most people know sweet scones, but by combining cheese, bacon and chives, scones can be equally delicious savoury – be it as a snack or as a side to salads and soups. While the inside is wonderfully soft, the outside is rather crispy. The butter and cheese in the dough build little air holes and layers. The scones are also great to take along – whether to the office or outdoors. However, you should wrap them well to avoid grease stains.

12 pieces 30 minutes 15 minutes

› 55 g butter › 100 g bacon › 100 g mature cheddar

(or other spicy cheese)

› 1 tbsp chives

+ some for sprinkling

› 250 g wheat flour › ½ tsp salt › ½ pck (cream of tartar) baking powder

› 1 egg (M) › 120 ml whipped cream

TIP

All ingredients should be cold.

STEP BY STEP

Cut each circle into 6 pieces and place them on a baking tray lined with baking paper. Sprinkle with a little cheese and top with raw bacon if desired.

Bake in a preheated oven at 200°C top and bottom heat until light golden, for about 15 minutes. The scones are delicious warm or cold, as a snack or as an accompaniment to salads and soups. If you like, you can sprinkle them with fresh chives. They can also be frozen.

Divide the dough into two pieces and shape into two circles on a floured work surface - with your hands or a rolling pin. For large, flat scones, roll out to 18 cm (left in picture), for small, tall scones, roll out the circles to 15 cm diameter (right).

Stir the bacon, cheese and chives into the flour mixture. Set aside some cheese for the topping beforehand. Whisk the egg and whipping cream together and add to the remaining ingredients. Spoon in the liquid, then knead very briefly until a dough forms. To prevent the scones from becoming too firm, be sure to use cold ingredients and knead the dough as little as possible.

Ursula Schersch

Mix the flour, salt and baking powder in a bowl. Remove the cold butter from the freezer and grate it directly into the flour mixture with a coarse grater. Meanwhile, keep mixing the grated butter with the flour. Alternatively, cut the butter into small pieces and work into the flour with your fingers.

Drain the bacon on kitchen paper and leave to cool, then chop into small cubes. The bacon is later stirred into the batter. Coarsely grate the cheese or cut into small cubes. Finely chop the chives. Preheat the oven to 200°C top and bottom heat.

RECIPE & PHOTOS

Put the butter in the freezer while preparing the rest of the ingredients so that it becomes very cold. Fry the bacon in a pan until crisp. In general for bacon, there is no need to add extra oil.

KACHEN No.33 | WINTER 22

F E AT U R E

COOK ING FOR MOT HE R EARTH

Marcel Thiele lives for crazy ideas that actually work and perform beyond expectations. The cook packs small pieces of watermelon into a vacuum bag and marinates them with grape seed oil, a few flakes of salt, adds the juice of beetroot and aniseed and mint-scented atsina and melissa cress. After two and a half hours at 82 degrees in the sousvide oven, he freezes the melon pieces for two days. “When defrosted, they have the texture and taste of tuna.” However, it’s not just about taste, it’s also about health. “We should think about ourselves and the planet,” says Marcel Thiele and calls cooking according to his “Mother Earth” principle an “ode to nature.” The concept, which recommends 80 percent plant-based ingredients and only 20 percent from the animal is tried and tested. Accordingly, dishes like the watermelon fish-style are up his alley. Thinking and cooking seasonally and regionally should become normal. Here, too, 80 percent fruit and vegetables that are ripe in the area are the recommen-

dation, especially to shorten transport routes. There are very general criteria for what a kitchen should be. They do not preach abstention. “Cooking like this was quite normal in the past,” says Thiele, “there was the Sunday roast and vegetables during the week.” There is a lot of talk about sustainability in the manufacturing industry, “but that also applies to restaurants, chefs and caterers.” The “top of the culinary pyramid” must lead the way. The “Mother Earth principle” is a wonderful way of working variety into the top kitchen. Spring, summer, autumn and winter, there is always something different on the plate and you don’t have the same classic noble products such as lobster, foie gras or caviar on the menu all year round. Thinking about the health of people and the earth leads to a rethinking of previously-held gastronomic certainties. Suddenly, ringed beetroot, purple carrots or red kale are considered classy and noble.

TEXT PHOTO

Oliver Zelt Marcel Thiele

In addition to exotic spices, spicehunter Marcel Thiele is also exploring healthy cooking methods. Nutritious for us and healing for the earth.

KACHEN No.33 | WINTER 22

Knowing where it comes from !

www.naturata.lu

We support local organic and biodynamic agriculture.

Naturata Bio Marchés - 12x in Luxembourg Altrier Dudelange Erpeldange Esch-Belval Howald Marnach Merl Munsbach Rollingen/Mersch Rollingergrund Steinsel

Äre Spezialist fir Bio- an Demeter-Liewensmëttel

Windhof

KNOWLEDGE BITES

BUT T E R

Butter can take a lot of punches. The more intensively the whisk or the electric hand mixer whirls, the fluffier it becomes until the creamy fat resembles a soft cloud. Indeed, such frothy butter has become an absolute hype among top chefs and hobby gourmets. But without a magnificent starting product, the method is more foam-brawling than foam-twirling. Standing in the Lower Bavarian rain, the “Butterboyz” make fabulous sour-cream barrel-butter and chill milk for several days so that the cream settles on top. They add various bacterial cultures to the viscous yellowish fat, let it rest for a while and then spread the butter like they did in grandma’s time. The two Boyz learned the value of butter from the great Paul Bocuse. France is still considered the country of the world’s best butter and Jean-Yves Bordier as one of the masters of the guild. On the north coast of Brittany, cows enjoy grass and herbs in the open, salty air. The milk makes or breaks the product, and is crucial for the unique taste

of the butter that Bordier produces near Saint Malo. He seasons his “La Beurre Bordier” classically with sea salt flakes, or fancy with raspberry or Piment d’Espelette. However, butter not only plays an important role as a spread in top cuisines around the world. It encourages elaborate sauces towards the perfect taste, and guarantees profound enjoyment. But chefs are increasingly giving it special touches. In the Berlin, Michelin-starred restaurant “Nobelhart & Schmutzig,” Micha Schäfer lets the butter steep very slowly in the cold smoke of beech shavings so that it does not melt. Others, who smoke butter, additionally place it on a bowl of ice cubes. In Nuremberg, Felix Schneider from “ETZ” greases with Asian notes and makes miso butter, or even lets it ripen with the Japanese mould Koji. A butter stored for months as a culinary blast? Schneider admits that liking a slightly cheesy and fungously-scented butter is “a personal question of interpretation.”

TEXT PHOTO

Oliver Zelt Enia Haeck

WIT H A T WIS T

Top chefs tend to get creative to serve a staple such as butter in new and fancy ways. But even outside of professional kitchens, a true butter cult has emerged.

KACHEN No.33 | WINTER 22

Healthy products

to enjoy every day ekabe.lu

RECIPE PHOTO

Heike Meyers Ramunas Astrauskas

KACHEN WITH KIDS

KACHEN No.33 | WINTER 22

ILLUSTR ATION

Johanna Meyers

KACHEN WITH KIDS

KACHEN No.33 | WINTER 22

ILLUSTR ATION

Yo l a n d e K o s t e r

R A I N B OW R IC E

An initiative of the Luxembourgish Government in the framework of the plan “Gesond iessen, Méi beweegen”. More infos: gimb.lu

Fair is the new trade Aminata Cocoa producer from the Ivory Coast

We are acting for an equitable future.

www.fairtrade.lu

EXPL E OUR WORLD!

N O W AVA I L A B L E E V E RY W H E R E !

T Y P I C A L LY LU X E M B O U R G I S H

KACHEN No.33 | WINTER 22

T Y P I C A L LY LU X E M B O U R G I S H

V E NISON STEW Serves 4 20 minutes 2 hours

› › › › › › › › › ›

1 kg ragout of venison 1 large glass of red wine (+- 300 ml) 2 large glasses of water (+- 600 ml) 100 g butter 3 – 4 tbsp flour 6 juniper berries 2 bay leaves 2 tbsp game spice mix 1 tsp salt (dashed) 1 large pinch of pepper

3 4

KNOWLEDGE BITE

RECIPE & PHOTO

Add the flour and stir well. Sweat over high heat for 10 minutes so that it browns when stirred (best with a wooden spoon). Add the meat and sauté for 2 minutes, mixing well with the butter and flour mixture. Season with salt, pepper, game mix. Deglaze with red wine and water. Stir everything together. Add juniper berries and bay leaves. Simmer on a very low heat for 2 hours whilst adding another glass of water and stirring once every 20 minutes. Serve with spaetzle, red cabbage and homemade apple compote.

Anne Lommel

1 Put the butter in the saucepan and let it melt.

People often tend to confuse red deer and roe deer! Deer are much larger and up to ten times heavier than roe deer.

KACHEN No.33 | WINTER 22

BSH Group is a Trademark Licensee of Siemens AG.

New

Delight redefined The new Siemens iQ700 generation Siemens Home Aplliances

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Steam Plus – fast and healthy steam cooking Steaming Plus creates a perfect interaction between steam and heat. With it, you can cook at 120°C, up to 50% faster than with the traditional steaming function. Steam Plus also preserves the nutrients and appearance of your food. Perfect for quick, healthy and colorful cooking.

Roasting sensor Plus – full control over the entire roasting process Whether you are cooking meat, poultry or fish, the Roast Thermometer Plus measures the core temperature of your dish at three different points and guarantees juicy and crispy results. With the Home Connect app, you can keep an eye on the remaining time it needs.

Fixed water connection – never refill water again Whether it’s a steamer or a coffee maker, you no longer have to constantly remember to refill the water tank. Whether you’re steaming a lot of food or serving coffee to your guests, there’s always fresh water in the water tank thanks to the fixed water connection.

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Italian style chicken ballotine Serves 4 4 chicken supreme, preferably with skin 4 slices of Parma ham 8 large basil leaves 100 g mozzarella (or more to taste) Salt and pepper Olive oil and butter for cooking

1. Slightly open the chicken supreme to garnish them, and season with salt and pepper. 2. Garnish each breast with 2 basil leaves, a slice of Parma ham and a quarter of the mozzarella cheese (more or less to taste). 3. Wrap in cling film and steam in the oven at 60 degrees for 40 minutes. 4. Remove the cling film and brown the ballotines in a pan with oil and butter. 5. Cut the ballotines into discs 2 – 3 centimeters thick and serve with the side dish of your choice.

siemens-home.bsh-group.com/lu/fr

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RECIPE PHOTOS

Vé r o n i q u e W i l d g e n Marc Dostert

GRANNY’S RECIPE

KACHEN No.33 | WINTER 22

GRANNY’S RECIPE

Véronique Wildgen lives on the family farm, in Fennange. There, her mother and her grandmother used to cook when she was a child. That’s why the words “tradition” and “transmission” have a special meaning for her. It’s in this state of mind that she explains why the Korintekuch, this Luxembourgish cake with raisins, has so much importance for her. “When I was a child, my father and my sister made music, so I often went to the choir, to fairs or to clubs: Korintekuch is always served at those meetings, with a slice of ham, cooked or raw and a welcome drink! It is important for me to keep this spirit of conviviality and of traditions. At the farm, there was always someone ringing the doorbell. My grandmother always asked, ‘Have you had lunch? No? Then come to our table’ and she invited everyone…”

K IE R ME S K UC H (R AIS IN C A K E ) 1 cake

› 500 g flour (plus extra for dusting) › 150 ml milk › 42 g yeast

20 minutes + rest

› › › ›

70 g sugar 10 g salt 120 g butter 125 g raisins

1 Put the flour in a bowl and form a well in

4 5

the middle. Crumble in the yeast together with 4 tablespoons of lukewarm milk and a tablespoon of sugar and place in the well. Mix lightly, then cover with a damp cloth and leave in a warm place for 10 minutes. Add the eggs, salt, sugar and remaining milk and knead with a food processor for 10 minutes. Then leave the dough to rest for another 10 minutes. Cut the butter into cubes and add to the dough. Knead for another 10 minutes, then add the raisins. Once everything is mixed well, cover

› 3 eggs › 15 ml milk, to coat

the dough and let it rise in a warm place for 40 minutes. The dough should have doubled in volume. 6 Knead on a flat surface using a little flour and place in a buttered and flour-coated baking tin. Let rise again for 15 minutes before baking. In the meantime, preheat the oven to 180°C fan-assisted. 7 Brush the cake with a little milk, then bake for 40 minutes at 180°C, then 20 minutes at 160°C. Turn out onto a cooling rack and leave to cool.

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1 hour

KACHEN No.33 | WINTER 22

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RECIPE PHOTOS

Ya n n C a s t a n o Marc Dostert

MY LUXEMBOURG

KACHEN No.33 | WINTER 22

MY LUXEMBOURG

Yann Castano knows Luxembourg well. He has been working at the Sofitel Luxembourg Europe in Kirchberg for twenty years. He started as chef de partie, and since, he’s been the executive chef of the restaurants of the 5 *** hotel for almost ten years now! From the former gastronomic establishment with Italian flavours, Oro e Argento, to the new restaurant De Feierwon, which proposes fine Luxembourgish gastronomy. The one who grew up in the South of France and studied in Marseille leaves aubergines and courgette flowers aside to focus on dishes more typical of the Grand-Duchy. With the help of local producers (farms, winegrowers and butchers), he revisits traditional specialties on the grill, or by giving the meat a caramelised aspect thanks to a 800 degrees’ cooking. Luxemburgish dishes of great finesse!

R I E S L I NG PÂT É W I T H C H IC K E N 1 terrine

For the filling

› › › › › › › ›

400 g pork jowl 1 kg of pork shoulder 100 g leek white 100 g onions 250 ml Riesling wine 2 chicken fillets 20 g salt 3 g pepper

4 hours + 3 days

75 minutes

For the dough

› › › › ›

› › › › › › › ›

For the jelly

› 75 g jelly powder › 600 ml water

The day before 1 Cut up all the pork and marinate it with all 2

For the pickles

1 kg flour 500 g butter 1 egg 200 ml water 20 g salt

the ingredients for the stuffing. For the dough: in a food processor, add the flour and butter, let them turn (sand) then add the egg, water and salt. Wrap in cling film and refrigerate for 24 hours. For the pickles: bring all the ingredients to the boil, cut up the vegetables as desired and dip them into the still boiling mixture. Wrap in cling film and leave in the fridge for 24 hours.

The next day 1 Take the dough out of the cold. 2 Chop up the pork and vegetables in vinegar using a

Spread the dough and line the buttered and floured pan. 4 Fill with the filling, pressing down well so that there are no holes. 5 Arrange the chicken fillets in 2 layers and finish with the stuffing. 6 Close with the pastry and brown with egg yolk. 7 Make 3 small holes in the top of the terrine so that the moisture can escape. 8 Bake for 1 hour – 1 hour 15 minutes at 185°C in a preheated oven until the terrine reaches 63°C. 9 In the meantime, make the jelly according to the instructions on the packaging and keep warm. 10 When the pâté is taken out of the oven, pour the jelly gradually over the top for 1 hour until it is completely filled. 11 Leave to stand for 48 hours and enjoy. 3

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large grinder. Cut the chicken fillets lengthwise and brown them in a pan, then let them cool to room temperature before putting them in the refrigerator.

1.3 l water 230 g sugar 15 g salt 30 g fresh ginger 300 ml white vinegar 2 g coriander seeds Cloves, bay leaf, star anise Various vegetables (radishes, onions, cauliflower, carrots, etc.)

KACHEN No.33 | WINTER 22

R E STAU R A N T PORT R A I T

NONB E

Jean-Paul Choi, a passionate entrepreneur, created Nonbe why you wait for certain dishes. The technique of the chef – a restaurant that combines “Kaiseki” cuisine with an takes time.” Proudly displayed on a whole wall, numerous bottles of “Izakaya” atmosphere – to introduce people to the art of Japanese cuisine, which goes far beyond the sushi that sake and whisky say it all: here, we eat well but we also drink! As you climb the steps leading to the upper room, the everyone knows. The story of Nonbe began with a passion. In 2013, walls decorated with Japanese silk paintings already Jean-Paul Choi discovered the world of sake. He tastes, announce a change of atmosphere. Upstairs, you can learns, trains and even participates in competitions. discover traditional decor in an intimate setting with Thanks to his 2nd place in the international competi- 16 covers (or more if needed) to immerse yourself for a tion for the best sommelier in 2014, he gained notoriety few hours in a typical Japanese atmosphere. The tables within the Japanese community in Luxembourg and are set in wooden boxes, covered with silk cloths in red, discovered with pleasure all the facets of this culture, yellow, or blue tones, so that you can enjoy your dinner in complete tranquillity and concentrate solely on your meal. including gastronomy. After several trips to the land of the rising sun, the The windows are covered with white canvas panels with a wooden grid for a very soothing effect. owner decided to do everything possible This Kaiseki menu, with no changes to introduce authentic Japanese cuisine to possible (apart from allergens), is only the people of Luxembourg. “The technique of offered in the evening and must be booked Nonbe in Japanese could be translated as the chef takes time.” one day in advance. “The Chef has carte Bon Vivant. “The actual term means ‘drunk,’ blanche to express his taste, with intenbut not in a negative way, rather as one who has the pleasure of drunkenness!” In Japanese culture, sities, and bitterness so that the uninitiated can find the meals are above all a time for sharing and taking time. This typical food of a real Kaiseki.” To make sure you get the is the case in the “Izakaya” where groups meet for a drink right balance of food on the plate, the staff are happy to while eating. There is no question of waiting for a dish, but point out the order in which to enjoy a dish. For lovers of good bottles of all kinds, the owner of rather everyone shares the various dishes that arrive in the place has a very special selection of French and dribs and drabs on the table, to the rhythm of the kitchen. To deliver an authentic dining experience, the owner Luxembourgish wines. Japanese whiskies are also on knew he had to surround himself with people. A Japanese the menu, as well as about fifteen bottles of sake. All the chef from Osaka took over the kitchen, “not without some ingredients are present to enjoy an evening of discovery apprehension because Western culture is very different of Japanese cuisine. The owner is inexhaustible about sake and Japanese from Japanese culture.” It therefore took him almost two years to really understand the organisation of a Western culture, so don’t hesitate to question him when he comes restaurant, but also the European palate, to adapt his cook- in. He will surely stop for a long time at your table, but that doesn’t matter, because at Nonbe, time stretches. ing without making too many concessions. On the ground floor, an interior decorated by a Japanese architect sets the tone. Large windows illuminate the room, which has long wooden tables to accommodate the many dishes to be tasted. In the centre, a central NONBE island topped by a chequered wooden cabinet allows customers to sit at the counter to eat while admiring the 31, Porte de France — L-4360 Belval chef’s technique for preparing sushi, sashimi, or temaki. Tel. +352 / 27 99 89 88 “Everything is open, even the kitchen, so that customers can see the work being done there. It helps to understand nonbe.lu

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TEXT PHOTOS

Marion Finzi Ramunas Astrauskas

T H E B ON V I VA N T

KACHEN No.33 | WINTER 22

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R E STAU R A N T PORT R A I T

KACHEN No.33 | WINTER 22

PORTRAIT OF A CHEF

F R A NÇOIS JAGU T

TEXT PHOTO

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Chef Jagut unfurls his 1.95m height with a smile. The to discover another facet of his job. The upstream work kitchen seems almost small next to him. This Breton from on the recipes, the embellishment of a menu in order to Vannes took over the reins of the Casino 2000’s gastro- provide a customer experience. Meticulous, thoughtful, nomic restaurant “Les Roses” two years ago. But this calm, he likes to take the time to think before imagining a beautiful story with Les Roses began 17 years ago. Let’s dish, a menu, or even a plate setting. And with a snap of his fingers, or almost, here he is, go back in time. Like many children, François Jagut spends time in 17 years later, Chef of Les Roses. Even though he has the kitchen with his mother and grandmother, “but what enjoyed working in a variety of kitchens, he has never felt I liked most of all was to see how a product could be bored since he started at Mondorf-Les-Bains. “Alongside transformed from a starting point to a convivial sharing Chef Pierron, we formed a real team, with a great sense of sharing, because as second-in-command I had my say, around a table. I liked the whole process.” A story. That is what this lover of gastronomy wants my vision to give and above all, we constantly questioned to tell in his kitchen. It must be said that his professional ourselves. It was very rewarding.” Replacing Chef Pierron was a consecratraining has led him to share some very tion for this passionate man who has always nice ones. His first internship was with wanted to lead his brigade and above all to Marc Veyrat in Megève, in his three“ When customers see tell his own story. Respectful of culinary starred restaurant located in a very atypthe plate, I want them traditions and products, Chef Jagut offers a to be curious about ical old farm. “There I discovered that limited menu, which is an essential guaranthe gustatory journey cooking is not just about the plate. It has tee of quality. He revisits the basic cuisines they are going to to be a whole, with authentic dishes in a with his very own touch. “When customers experience.” particular universe, to create a unique see the plate, I want them to be curious customer experience.” about the gustatory journey they are going Convinced and fascinated by this world, to experience, I try to shake them up, to he decided to build his experiences solely in the field of haute gastronomy. On leaving school, shock them, but in a good way!” His takeover of the kitchen was accompanied by a he joined Marc Veyrat’s kitchens for a few months. Keen to learn from different chefs, he then moved to complete makeover of the restaurant’s dining room. Chef Normandy to a Michelin-starred restaurant. There, he Jagut was able to work hand in hand with the interior learns everything there is to know about cooking with designer to imagine a décor that perfectly matched his game. After two years, he changed again to a restaurant kitchen. “We chose raw and natural materials, like wood, in Lorient where he worked a lot with fish. “As soon as I but arranged it in a noble setting with a few touches of understood the spirit and the history of the chef, I moved madness. Just like my kitchen.” Chef Jagut is a happy chef, who likes to reinvent himself to experience the new and continue my training, which never ends.” During his training in Lorient, he rubbed and play with his customers to create a unique experience. shoulders with Olivier Roellinger, three Michelin star’ And in this game, no one loses – on the contrary. chef, and discovered the art of culinary travel. “He gave me a different vision of gastronomy, that of a journey on the plate. That inspired me.” Sometime later, he heard that a chef was looking for LES ROSES cooks for his restaurant in Luxembourg (one Michelin star at the time). Driven by his desire to discover another 5, rue Flammang — L-5618 Mondorf-les-Bains world, he settled in Mondorf-les-Bains. He arrived as a Tel. +352 / 23 61 14 10 simple chef de partie, and a few years later became a souschef. When he started as second chef, he was delighted neon.ly/lesroses

Marion Finzi Ramunas Astrauskas

A PL AY F UL C H E F

KACHEN No.33 | WINTER 22

CHEF’S MASTERCLASS

L ANGOUS T INES M AR IN AT ED IN K AL A M ANS I V INEG AR , bu t ter nu t soup w it h cit r us & cr unchy seeds

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Serves 6 45 minutes 80 minutes

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DOUBLE THE INDICATED QUANTITIES IF YOU WISH TO USE THE RECIPE AS A STARTER INSTEAD OF AN AMUSE-BOUCHE.

KACHEN No.33 | WINTER 22

12 langoustines, 8/12 size pieces 1 butternut 6 oranges 200 ml kalamansi vinegar 200 ml olive oil 150 g red quinoa 25 g flax seeds 25 g pumpkin seeds 25 g buckwheat seeds 50 ml pumpkin seed oil Salt, pepper

CHEF’S MASTERCLASS

Make the marinade by mixing the kalamansi vinegar, the juice and zest of an orange, the olive oil, salt and pepper.

Remove the segments of 3 oranges and zest one orange.

Place the langoustines in the marinade and refrigerate for 20 minutes.

Mix with the orange segments and season with a little of the marinade.

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Cook the quinoa in plenty of boiling, salted water for 10 minutes, then leave to cool.

RECIPE PHOTOS

François Jagut Ramunas Astrauskas

Prepare the langoustines: remove the shell from the langoustine and keep only the tail, remove the gut with a pair of tweezers.

KACHEN No.33 | WINTER 22

CHEF’S MASTERCLASS

Bake the butternut in the oven at 180°C for 1 hour.

Taste to find the right balance between the butternut and the orange; quantities may vary depending on the fruit used.

Place all the seeds in an ovenproof dish, add a dash of pumpkin oil and bake for 10 minutes at 180°C.

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Remove the langoustines from the marinade, place on a piece of kitchen paper and carefully place the seed mixture on top.

Remove the pulp, place in a blender, add the juice of 3 oranges, season with salt and pepper and blend until very smooth.

KACHEN No.33 | WINTER 22

Place the quinoa and the drained langoustines in a deep dish and sprinkle with a few drops of pumpkin oil. Serve cold.

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E X PAT R ECI PE

Marina Etchegoyen is a Brazilian who has been based in Luxembourg for the last 8 years, working as a Culinary Content Creator with a lifelong personal and professional journey around food and cooking. Moqueca de Peixe is a typical spicy fish stew (a sort of curry) from the Brazilian Bahia region. It’s a flavourful dish with African, indigenous and Portuguese influences. It’s typically served spicy but a mild version is also possible. One of most popular foods in Brazil, it’s also easy to reproduce in Luxembourg as it doesn’t require any special ingredients. Typically, Moqueca is served with rice and farofa, a preparation made of fried manioc flour that resembles sand in texture and has a unique taste. Since Manioc Flour is not common in Luxembourg, white Jasmin rice is the recommended side to enjoy this delicious recipe.

MOQUE C A DE PE I XE B R A ZILI A N MILD F IS H CUR RY 15 minutes

35 minutes

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1 – 2 tbsp neutral oil 1 onion, chopped 1 red bell pepper, chopped 1 green bell pepper, chopped 1 yellow bell pepper, chopped 1 – 2 red chillies, deseeded and chopped (optional) › 1/2 can diced tomatoes or 2 – 3 fresh chopped tomatoes

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1 Heat a large pan with the neutral oil and fry

5 Add the fish chunks in the end, and let them

simmer for about 3 – 5 minutes so the fish is not overcooked. 6 Finish with lime juice, an optional drizzle of red palm oil and fresh chopped coriander. Serve with some jasmin rice and enjoy.

Marina Etchegoyen

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the onion until soft and juicy. 2 Add the chopped bell peppers and let them fry for about 3 minutes. 3 Add the tomatoes, water salt and chillies and let simmer for about 15 minutes. 4 Add coconut oil and let cook for 10 more minutes.

200 ml water 1 tsp salt 400 ml coconut milk 700 g white firm fish (e.g. lotte or cabillaud), diced in big chunks › 1 – 2 tbsp red palm oil (optional) › Chopped coriander, to taste › Juice from 1 lime

RECIPE & PHOTO

Serves 4 – 5

KACHEN No.33 | WINTER 22

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once, always in less than half an hour. The ideal way to use several ingredients for a complete meal and avoid food waste. At heart, Miele encourages a sustainable cuisine and homemade cooking, and is always keen to develop technologies that make cooking easier. Another recent example can be seen in the MIELE induction hobs that have been designed with a “TempControl” zone2. Thanks to this unique intelligent technology, dishes will always cook perfectly, and nothing will burn. You can choose to set a fixed temperature on a cooking surface, so that the pan temperature remains constant, and your roasting is always perfect. Let yourself be tempted by MIELE technology, the best assistant for successful recipes.

KACHEN No.33 | WINTER 22

ENHANCE YOUR KITCHEN.

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CAFE PORTRAIT

C E R E A L L OV E R S A SWE E T H AV E N IN T HE HE A RT OF T HE C IT Y

A few steps away from the hustle and bustle of the Grand-Rue is a café with the evocative name “Cereal Lovers.” From the outside, the pastel pink and beige tones of the place have a soothing effect. A smile and a cheerful hello from the barista behind the counter will convince you that you’ve arrived at the right place. Opened in 2018, this coffee shop was the brainchild of two friends who wanted to create a place where you could find excellent coffee, tea, and an all-day breakfast menu. At the heart of the concept is cereals! Made according to recipes developed with nutritionists, the “Cereal Lovers” muesli is organic and healthy. This place has built up a loyal clientele over the last few years, thanks to their concern for doing things right, which you can feel at once when you step inside. “We wanted to develop a brand with a vision: that of offering very good quality products in a place where it is pleasant to take a break.” From the careful selection of products to the design of the tableware, nothing is left to chance. Their collaboration with companies like Ichendorf, a Milanese design brand, has developed into a real relationship with trips to Italy, essential for the owners to get to know their partners’ working philosophy. They chose to collaborate with Mokxa, a French roasting company known for the exquisite flavors of their coffees and the close relationship with the specialty coffee farmers who demonstrate their unique know-how. The tea is from the Berlin brand P&T, which combines goodness with organic and natural ingredients and a special design of their boxes. On the food side, beyond the mueslis, you can devour cereal bars, yoghurts that you can mix together yourself and cakes baked by a small bakery in the north of the Grand Duchy according to original recipes developed by the Cereal Lovers team. At lunchtime, seasonal soups and homemade bagels (some vegan) will satisfy the busy worker. We love their salmon bagel! Inside, the regulars sip their cup of cappuccino sitting on high stools along the windows. With friends or family, take a break on their terrace on Place des Capucins. As soon as the cold weather sets in, sofas are set up where you can snuggle up in cosy blankets. In December, a mini-Christmas market warms passers-by with hot cider or homemade pumpkin spice latte. Ideal for escaping the Christmas shopping madness and taking your time. Enjoy it as much as you can.

CEREAL LOVERS 11, Place du Théâtre — L-2613 Luxembourg Tel. +352 / 20 60 96 09 20

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TEXT PHOTOS

Marion Finzi Ivana Budisin

CAFE PORTRAIT

KACHEN No.33 | WINTER 22

MADE IN LUXEMBOURG

WA SCH

TEXT

Marion Finzi

NATURALLY CLEAN It all started with an observation: landscapes and waterways suffer increasingly from pollution. Anxious not to sit back and wait, Sarah and Nicolas tried to determine what they could do – on their own scale – to help fight pollution. After making changes in their consumption habits, they wanted to take a new step by creating a 100% natural detergent to offer a healthy and ecological alternative to conventional detergents to the inhabitants of the Grand Duchy. Wasch was born. Of course, not everything was so easy to set up, as is often the case when you start a new adventure. But that was certainly no reason to give up! Driven by motivation and a desire to succeed, the young couple tested various formulas in their kitchen for almost a year. “We started with the industrial components in conventional detergents and looked for natural alternatives.” After months of testing, the entrepreneurs marketed their first detergent. “We took care of all the steps at home and soon enough we decided to outsource the bottling, labelling, and delivery.” They turned to the soap factory “De Seefen Atelier” in Betzdorf, which produces and packages soap. This was also new for them, but they agreed to produce Wasch detergent in their factory. As far as packaging is concerned, the couple has naturally favoured recyclable materials. Two choices are offered: a 1-litre glass bottle and 10-litre recycled plastic can. The good news is that delivery is free for all empty bottles and cans returned to the carrier. In addition to direct sales on their website, the entrepreneurs have been scouring the country for resellers. The Cactus supermarkets were immediately attracted to the product, and you can find Wasch in their cleaning product department. Three fragrances have been developed: lavendin, tea tree and neutral for the special baby wash. New fragrances will be launched at the end of this year. The young couple does not intend to stop there, and is currently researching the development of a natural dishwashing liquid. It all smells good, for our hands and for the planet!

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KACHEN No.33 | WINTER 22

DANIE L M AC LLOY D

ART

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danielmaclloyd.com

TEXT PHOTO

Marion Finzi Marc Dostert

Daniel MacLloyd is a creative. A self-taught artist, curious, not inclined to create the same thing repeatedly. His works mainly represent marine animals or birds, which he finds very symbolic, but his passion for art offers a much wider plethora of impressions. Passionate about graffiti since primary school, he starts by sketching on paper, before launching himself onto walls because when you are young and passionate, you can lift mountains. While he was studying civil engineering, he decided to stop this course to concentrate on his art. At the age of 23, he won the “street art award” in the Netherlands in the Benelux artist under 25 category and painted his first mural in 2016 in Luxembourg, as part of the Fuelbox301 exhibition. Above all, he likes to get lost in the details of watercolour painting, and then enlarge it on a wall. “I “I like diving into like the feeling of being very the drawing to reveal small in front of this huge its smallest details.” fresco, and of diving into the drawing to reveal its smallest details.” It is true that when faced with these colourful murals representing an octopus or an eagle, one feels very small. Following his artistic encounter with Raphaël Gindt, they decided to renovate a house in Esch-surAlzette in order to have their own studio and, above all, their own gallery to exhibit their work, as well as that of other artists. After months of work, the Kamellebuttek opened its doors in 2018. In addition to his murals and paintings on canvas, Daniel creates metal sculptures, which are then spray-painted. He is happy to take on private office design projects, taking care of the painting and lighting. The artist also gives drawing lessons in youth centres. A passionate self-taught artist with no artistic limits except that of not remaining static. An artist to follow.

ARTISTS

DE FLEURS EN FLEURS

WELCOME TO A MAGIC PLACE Once upon a time there were two work colleagues, Béatrice Labalestra and Edith Riehm. Both worked in Schifflange as florists. One day, their boss had to close the shop, but Béatrice and Edith decided to continue on their way together. On April 1, 2006, the two young women opened De Fleurs en Fleurs, a name like a continuation. “Our first shop was in a garage on the ‘rue des Fleurs.’ Now, we’re located 1 rue de la gare,” explains Béatrice Labalestra. Their playground? “Fairy tales. We like to draw inspiration from magical themes, elves, forest, Disney, dreams…” All you have to do is to go to the shop, and immerse yourself. The bouquets are all of great refinement and finesse, and the decoration of the place is so unique! Outside, leaning against the storefront, an old piano has been transformed into a fountain. An air of Alice in Wonderland... “It’s obviously one of our inspirations,” agrees the shopkeeper. Inside, little metal fairies decorate the stalls, an interlacing of branches forms a big tree in the middle of the room and a library with open books decorates the wall. “Everything is homemade… Edith’s husband is a carpenter.” Beyond its bouquets and its small decorative objects and gifts, De Fleurs en Fleurs also proposes workshops to create your own pumpkins, Christmas wreaths, Easter wreaths... So that you too can use your fairy fingers! And they worked happily ever after and had many customers!

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Marie Tissier

Instagram: @defleursenfleurs

KACHEN No.33 | WINTER 22

ARTISTS

FABIENNE BELNOU

GOLD FINGERS

In 2023, it will be thirty years since Fabienne Belnou adorned the women of the Grand-Duché with her most beautiful creations. Its traditional craftsmanship and creativity have earned the brand the famous “Made in Luxembourg” label. Located in the heart of the historic district of Luxembourg, a stone’s throw away from the Grand Ducal Palace, the jewelry store, the design office, the manufacturing workshop and the boutique all gather under the same roof. Surrounded by a dynamic and passionate team – which her daughter Charlotte (on the right in the photo) recently joined – Fabienne Belnou imagines exclusive pieces and original creations. Her last two collections? The “Boom” and the “Garden”, designed for the Universal Exhibition in Dubai. “The theme was ‘connect minds.’ So, I created the Boom collection, rose gold circles connected to each other. Here and there, a diamond illuminates the long necklace or the hoop earrings…” Simplicity and efficiency for this modern jewel of great finesse. Finesse also for the Garden collection, which stages butterflies, flowers, leaves, birds, chiselled with precision and delicacy, as if they were ready to fly away. And since here: we are able to tailor-make additions and alterations; add a stone here or there, white, yellow or rose gold. “We can do everything!” swears Fabienne Belnou, with a large smile.

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TEXT

Marie Tissier

Instagram: @joailleriefabiennebelnou

KACHEN No.33 | WINTER 22

MEET THE MAKERS

JA NE BA RC L AY

S H A PING A C A R E E R OUT OF PAS S ION

TEXT PHOTOS

Pol Schons Marc Dostert

In the small village of Dalheim, up a winding narrow staircase in a spaciously converted loft, Jane Barclay found not only a room of her own but also a home for her craftsmanship. The large south-facing windows give this space, which she transformed into a workshop for her pottery, a luminous and sheltered ambience, ideal to mould her creative ideas. Jane Barclay is one of the select few professional potters in Luxembourg, an art that she developed an interest in from a very young age. “Growing up in the English countryside, my sister and I liked to dig up clay from our parents’ garden, shaping fun little animals and firing them in a bonfire”, reminisces the artist. Deciding that she wanted to make a career out of her passion, she completed a university degree in ceramics and later pursued additional studies in textiles. There, at Harlow College and Middlesex University she established herself as a successful ceramicist, potter and, not least, teacher, discovering a great joy in teaching others. In 1997, Jane moved to Luxembourg and found herself a new home in Dalheim. After acquiring her first own kiln, an enclosed furnace used to fire and dry ceramics, and potter’s wheel, she rekindled her career in the art and craft of pottery, selling her wares on local markets and online. With time, her attic studio became gradually packed, not only with her own designs but also with those of her new students. Jane sees an immense value in sharing her craft with others which led her to offer weekly courses and one-off workshops for up to five people. “People generally live rather busy lives. Here, their hands stuck in clay, they can forget about everything else and just unwind”. Growing this community, Jane prides herself in her pupils’ progress as each foster their own trends and patterns. As to her style, she refers to Bernard Leach as an influential figure. Inspired by the Japanese concept of Wabisabi, which seeks to find beauty within imperfections, her work basks in Scandinavian minimalism. She likes to “let the clay speak for itself”, primarily working with speckled clay and simple glazes. And although she indulges in creating the occasional decorative pieces, the emphasis of her craft resides on its form and functionality. As for future projects, Jane certainly has no lack of ideas. “However, I do hope that one of these days I get the time to craft a complete set for myself” she laughs, “as my cupboards are mostly filled with all the odd pieces of other batches.”

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To know more about the training in craft activities, visit cdm.lu and handsup.lu

In collaboration with

AGENDA

C ULT UR A L

AGE NDA WOR K S HOPS

REVEAL YOUR CREATIVIT Y!

Christmas lights and decorations are shining everywhere in the city! It is the perfect time to try out decorative workshops to embellish your homes. During the holidays, look out for festive activities to do in the city or the Greater Region!

FESTIVE STATIONERY Villa Vauban On 13., 20. & 21.12.2022 This workshop with Isabelle Mattern, graphic designer and illustrator, is offered as a private workshop for a family/home of 4 people, including a guide. You will make festive stencils and stamps and create your own characters and motifs for the end of the year from paper and cut-out shapes. Reservation by phone. villavauban.lu

DE FLEURS EN FLEURS Schifflange On 01., 02., 15., 16. & 22.12.2022 In Schifflange, the floristshop “De fleurs en fleurs” offers 5 workshops during the month of December all about flowers and Christmas: Advent wreath (01. and 02.), table decoration with fresh flowers (22.) and Christmas decorations (15. and 16.). Get your scissors ready! Facebook: defleursenfleurs

SEWING COURSE Kulturhaus Niederanven 28.01.2023 You always wanted to take up sewing? This is a good start to the New Year! This sewing class is led by Anne-Marie Herckes, designer and creator of her own fashion label since 2006, and is aimed at beginners who want to learn how to sew by machine. At the end of the course you will be able to take home your own creations!

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KACHEN No.33 | WINTER 22

W I T H T H E FA MI LY

FESTIVE AC TIVITIES!

FESTIVAL LUMINESCENCE Amnéville Zoo Until 25.03.2023 What about visiting the Amneville Zoo by night? Thanks to the Luminescence festival, at nightfall as soon as the zoo is closed, more than 900 light installations decorate the park! The opportunity for a magical walk among animals. On wednesdays and weekend evenings and every evening during school holidays. zoo-amneville.com

TOY MUSEUM Trier All year round A visit to the Toy Museum in Trier will show the little ones the toys from many years ago: tin toys and figurines, Lego and Fischertechnik, Schuco railways and cars, dolls’ houses, but also the famous Steiff animals. A journey back in time that will delight children and nostalgic parents alike.

CINÉMATHÈQUE Luxembourg City Every Sunday Every Sunday, the Cinema offers animated films and the great classics for the entire family. To celebrate the holidays, the Cinematheque shows iconic movies such as “Miracle on 34th Street,” short films to plunge into the heart of nature and “ The Muppet Christmas Carol.“ vdl.lu/fr/visiter/art-et-culture

LES PORTES DU POSSIBLE Centre Pompidou Metz Until 10.04.2023 Bringing together over 200 works from the late 1960s to the present day, the exhibition “Les Portes du possible. Art & science fiction” offers an immersion in SF over 2300 m². Together with many artists, it seeks to highlight the links between imagined worlds and our reality. centrepompidou-metz.fr

WE ARE WOMEN Contemporary Art Gallery “Am Tunnel” Until 08.01.2023 Dive 15m underground, in the tunnel transformed by the Spuerkess into an art gallery. This are the last weeks to discover Gilliane Warzée’s photo exhibition entitled “We are Women,” which is placed under the High Patronage of Grand Duchess Maria Teresa. spuerkeess.lu

KACHEN No.33 | WINTER 22

EXPO CREATIV Luxexpo the Box From 06. until 08.01.2023 Visitors will find everything they need for handicrafts and hobbies. A wide range of fabrics, wool, patchwork and haberdashery inspire needle and thread lovers. Bead lovers will find a wide range of gems, glassware and jewellery. But also painting accessories, scrapbooking, and much more! foiresinfo.fr

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E XH I B I T ION S

OPEN UP YOUR HORIZONS!

spielzeugmuseum-trier.de

TA B L E DE SIGN

DE C K

T H E H A LL S

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DESIGN PHOTOS

Heike Meyers Ramunas Astrauskas

Because the end-of-year celebrations are magical moments, the designer Heike Meyers, who regularly collaborates with KACHEN, never stop to create pretty fairy worlds. This year, she has chosen to use gold and natural colors. Brighten up your table with mosses, fir branches, or fresh cocktails! Arrange sweets, manneles, and little stars on the tablecloth... Don’t forget a nice ribbon to decorate your pretty loaf of bread!

KACHEN No.33 | WINTER 22

You can find the recipe of the gingerbread house on page 94

KACHEN No.33 | WINTER 22

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TA B L E DE SIGN

DESIGN NEWS

LE COUT UR IE R DE L A CUIS INE Founded more than 40 years ago by Emile Engel, the Couturier de la Cuisine was the first shop dedicated to fitted kitchens in Luxembourg. Taken over by his son, Andy Engel, the story continues in Bereldange. Le Couturier de la Cuisine takes care of the meticulous planning of your kitchen from A to Z, from 3D plans, expert guidance throughout the design process, personalised advice, right up to professional assembly. Le Couturier de la Cuisine offers a choice of highquality products from reliable partners such as Siemens, Bora and Gaggenau. A haute-couture kitchen to prepare the best dishes! lecouturierdelacuisine.lu

ILLY Illy, the famous Italian coffee brand, has always combined art, beauty and quality through its famous white cups, personalised by artists as part of the “illy Art Collection.” For its 30th anniversary, the Cameroonian artist Pascale Marthine Tayou has come up with a unique design. On each saucer, a tree is depicted with colourful coffee fruit that expands on the cup, decorated with an African mask that represents our face when we drink coffee. To celebrate its 30th anniversary, a magnificent book containing all the artistic collaborations since the launch of the illy Art Collection has just been published. Several beautiful ideas to place under the Christmas tree! illy.com

LE C R E US E T Le Creuset is iconic for its cast iron casseroles in lively colours. But beyond these famous casseroles that are passed down over generations, the brand has evolved with the times. With this ceramic Camembert cooker, your oven-roasted Camembert will evenly melt to the core. Once cooked, and to add that little extra, top the cheese with some fruits, chutney or jam and serve directly in the stylish casserole. A perfect addition to any table design.

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KACHEN No.33 | WINTER 22

V I N T N E R FA M I LY

JE F F KON S B RÜC K A N E S TAT E WHE R E H A R MON Y T HR IV E S

This early autumn, on the green heights of Ahn, nose to nose with the Palmberg hill, the cellar of the 34-year-old winemaker is a haven of peace. All around, vineyards as far as the eye can see. On his magnificent wild terrace overlooking the valley, birds sing, lizards wander and weasels watch. In the distance, a falcon flies over the Moselle. Here, time stands still.

In tune with nature

“I wanted a cellar that was in tune with nature. That’s why the building is mostly made of wood, to blend in with the landscape as much as possible,” says the winegrower. Jeff Konsbrück does not come from a family of pure winegrowers. “My grandfather was a farmer, he had a bit of everything. My father owned 8 hectares of vines and was in the wine trade. When he asked me if I wanted to take over I said, ‘OK, but I’ll make wine with these vineyards’.”

And, at not even 25 years old, Jeff Konsbrück produced his first wine. “It was not home-made as I made it at a friend’s house.” His winery was completed in 2014. Today, he owns 13 hectares of vineyards stretching from Machtum to Wolmerdange, via Ahn and Niederdonven. “We have all the grape varieties of the region on our estate, except for Rivaner, which I buy if needed. We produce between 50 and 60,000 bottles a year and I also sell some grapes to Alice Hartmann. Our customers are individuals, restaurants and grocery shops...”

Organic is coming...

Youth + nature = (often) organic. When asked about the equation, the young man smiles: “I had this idea from the beginning, but I didn’t start directly with organic. Even though I don’t use pesticides and use natural products, it takes a few years before I can obtain the ‘organic’ label. It

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TEXT PHOTOS

Marie Tissier Ramunas Astrauskas

He is young, he loves nature and nature loves him back. Jeff Konsbrück is part of this generation of young winemakers for whom working in harmony with the environment is a priority. And what an environment it is!

KACHEN No.33 | WINTER 22

V I N T N E R FA M I LY

will come,” he explains, as if it was natural. For him, his farm is already well advanced in terms of eco-responsibility: “I use water from the springs on my estate, but also water that I collect from the rain. I have a 7,000 litre tank that allows me to wash my floors with recycled water, for example.” As for the harvest, everything is done by hand by a team of seasonal workers, with the help of his wife Sarah, and his two employees. “The harvest took place over four weeks, between 29 August and 26 September, but we didn’t go every day. One vineyard was picked later. We have a very good harvest, in quality and yield. Every year is different, so I don’t want to compare. In 2022, we had a lot of sun so we will have more expression in the wines.”

Cremant on top of the bill

which means ‘the king’s room’ in Luxembourgish. We make it with the same grape varieties as in Champagne: Pinot meunier, Chardonnay and Pinot noir. We just add a touch of Riesling for freshness,” explains the holder of a Master’s degree in oenology. The best place to discover it? Definitely on the terrace of the Jeff Konsbrück cellar in Ahn, on a day when the sun is shining high, no matter what the season, as long as the sky is clear and you can enjoy the magical, unobstructed view.

WINERY JEFF KONSBRÜCK 35, Rue de la Résistance — L-5401 Ahn Tel. +352 / 691 827 319

winery-jeffkonsbruck.lu

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His biggest production? The crémant. “It represents about 65% of our production. We called it Kinnekskummer,

KACHEN No.33 | WINTER 22

ADVERTORIAL

A F E S T I V E ME A L

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TEXT

Marion Finzi

WI T H B UB B LE S ! The Christmas meal is an important moment, one that brings family and friends together over a meal that is often prepared at length in the kitchen. To ensure that the dinner is perfect, particular care must be taken with the bottles that will accompany these delicious dishes. We often think of the traditional white wine for starters, red wine for the main course and Crémant for dessert. But what if this year you were to think outside the box and offer a 100% Crémant menu from the Luxembourgish Moselle with our Crémants from POLL-FABAIRE? Let us make your mouth water and bubble. As an appetizer, scallops simply fried in butter and sage will go perfectly with a Crémant Cuvée Chardonnay, recognisable by its freshness and fruity flavours. Once the aperitif is over and you are comfortably seated around the Christmas table decorated in gold and a variety of festive colours, enjoy the inevitable foie gras,

accompanied by its fig chutney and a salad of lamb’s lettuce and walnuts, while sipping a glass of Crémant Cuvée Demi-Sec, which will go perfectly with it. For the main course, the traditional capon stuffed with chestnuts and roasted in the oven will delight both young and old with its crispy crust and tender, tasty meat. To sublimate this meat, accompany it with a Crémant Cuvée Riesling which will surprise you with its minerality and fruitiness. To finish this festive meal, a three-chocolate log will delight gourmets, especially while enjoying a Crémant Cuvée CULT, with the unmistakable red fruit notes of the Pinot Noir grape variety, which dominates in this cuvée. With POLL-FABAIRE Crémants, Christmas will be the occasion to share a beautiful moment with the family, which everyone will remember for a long time.

vinsmoselle.lu

A very Merry Christmas!

Crémants POLL-FABAIRE Quality Crémants exclusively grown and produced in Luxembourg's Moselle region since 1991 pollfabaire.lu

pollfabaire

A Domaines Vinsmoselle brand - Alcohol abuse is dangerous for your health, drink in moderation

SHARING MOMENTS

BAR SNAPSHOT

LE 18 - COC K TA IL S LIK E NO OT HE R MANSION in BELAIR 340m2

TEXT PHOTOS

Marie Tissier Marc Dostert

APARTMENT in BELAIR

Inside the lovely Hotel Le Place d’Armes, in the 100m2 2 with unique center of Luxembourg, is a warm bar, charm: “Le 18.” The perfect place for evasion! Let yourself be delighted by its cocooning decor, its cosy spirit, its jazz music and its inevitable cocktails. Behind the beautiful designer bar which towers over the room, the finest mixologists do their best to surprise you daily. Here, you can find rare rums and exceptional whiskeys. The bartender will be happy to guide you in your choices or prepare compositions that will allow you to travel to the most pleasant corners of the world! Come and discover the new flavours on the 18 menu whose ingredients are chosen in the most meticulous way, favouring local and regional products. This elegant place to relax, with a sunny atrium, best place to smoke a cigar, is also the ideal place for your professional meetings.

B1 I E R E NZ Ä I T Serves 1

› 40 ml Mansfeld vodka › 3 drops of William Pear

brandy › 20 ml Kox Estate verjuice › 50 ml pear and liquorice shrub › 1 crunchy pear chip

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The Bar “Le 18” welcomes you every day from 5 pm – 1 am.

LUXURY VILLAS in TURKEY FROM 210.000 € KACHEN No.33 | WINTER 22 3

5 minutes

183m2

1 Before preparing the cocktail,

2 3 4

5 6

place a coupe or wine glass in the freezer to enjoy the drink’s freshness. Mix all the ingredients with ice cubes in a shaker. Shake vigorously for 10 seconds. Remove the glass from the freezer and strain the mixture through a sieve. Place the pear chips on the rim of the glass. Serve and enjoy!

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PR E S T IG IOUS C H A MPAG NE S Champagne is a festive wine that makes moments magical and extraordinary, with its touch of panache and elegance. In the champagne flute, the elusive nature of the champagne bubbles illuminates the moment and the dishes. Champagne be enjoyed throughout a meal, from aperitif to the dessert, and is a perfect match for any dish, as long as you choose the right vintages.

HOW TO RECOGNISE A GOOD CHAMPAGNE?

Within the Champagne appellation, 3 main grape varieties are used: Pinot Noir, Pinot Meunier and Chardonnay. But to obtain a good champagne, you need good grapes, a good terroir with good soil and ideally exposed vines as well as a beneficial microclimate. In addition to this, meticulous work in the vineyard and a demonstration of know-how are required to obtain exceptional vintages and a high level of quality. The duration of the maturation in the barrel is also a determining factor in the complexity of the champagne and exceeds 60 months for the great nectars. Blending is the keystone of champagne production, the very heart of its balance and complexity. Indeed, major climatic variations lead to considerable disparities in quantity and quality from one year to the next. Blending has therefore been an oenological revolution since the 17th century to obtain the best wines and requires to have a large selection of different wines and vintages. Vintage wines are symbols of excellence and prestige. They are made exclusively with grapes from a single year. It must therefore be exceptional to give a champagne the capability of ageing and improving with time. The cuvées are thus rare and represent only 20% of the production volume. It is interesting to know

that, in addition to being made with grapes from the best parcels and sorted in a precise manner, vintage champagnes are aged longer than others, at least 3 years against 15 months for non-vintage champagnes – and each has its own identity. This ageing in the chalky cellars gives the wine a beautiful complexity with an interesting style because it is rich and full-bodied. Vintage champagnes are full of rich, deep, and complex aromas with toasted and honeyed notes, as well as candied fruits.

WHICH CHAMPAGNE TO CHOOSE ACCORDING TO THE DISH?

To choose the best match or to sublimate the dish and not break or distort the taste of the wine, the dosage (the sugar level) and the grape variety (the aromas and texture of the wine) are decisive. The bruts: a blend of Chardonnay, Pinot Noir and Pinot Meunier. Refreshing and energetic with a lot of finesse. They go well with all types of meals. They are regarded as the Houses’ signature wines. White wines: made exclusively from Chardonnay. Fresh, fine and elegant, with flavours of white flowers and citrus fruit, brioche and hazelnut. Soft and lingering on the palate, easy to pair. Rosés: made from white wine to which Pinot Noir or Pinot Meunier is added. Fruity and full-bodied.

KACHEN No.33 | WINTER 22

ADVERTORIAL 4

5 3

1 2

6 7

PE R F EC T C H A MPAG NE FOOD PA IR ING BRUTS CHAMPAGNES 1|2|3|4

ROSÉS CHAMPAGNES 5|6

WHITE CHAMPAGNES 7

Appetizer Iberian ham type pata negra

Appetizer smoked salmon, foie gras toast

Appetizer salmon, raw fish, foie gras

Starters oysters, grilled shrimp, seafood

Dishes spicy white meat, red meat, duck

Dishes white meat and poultry, spicy and exotic dishes, vegetables, fish, truffles

Cheese well-ripened cheeses

Starters oysters and tartars with a spicy touch of Espelette pepper

Cheese old Comté, parmesan or fresh cheeses

Desserts desserts with little sugar, based on red or yellow fruit

Dishes lobster, tender fish, white meat with morel mushrooms or ceps Cheese hard cheese

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Desserts cakes, mousses, tartes

KACHEN No.33 | WINTER 22

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TEXT

Susanne Jaspers

F E AT U R E

KACHEN No.33 | WINTER 22

F E AT U R E

A T RULY “G R A ND” OR A NG E LIQUE UR What is the connection between a famous Swiss hotelier and the renowned French liqueur, Grand Marnier?

A very long time ago, in 1827 to be precise, in the small town of Neauphle-le-Château near Paris, a certain Jean-Baptiste Lapostolle founded a distillery where he produced fruit liqueurs. It appears that the business was successful, because it was still in existence some fifty years later. However, business really took off two generations on: In 1876, Monsieur Lapostolle’s granddaughter, Julia, conveniently married Louis-Alexandre Marnier, the son of a wine merchant family that was already selling the Lapostolle distillery’s products. This newcomer to the family was known for his love of experimentation. While tinkering in 1880, Louis-Alexandre came up with an avant-garde idea for the time: to combine Cognac with an exotic type of orange from the Caribbean. He thought of selling the final product to customers under the brand name “Curaçao Marnier.” The name “Curaçao” does not derive from the Bols liqueur of the same name, which was particularly popular amongst teenagers during the 1980s. It stems from the Dutch island of Curaçao off the coast of Venezuela, where the rare bitter orange variety, the Bigardia Citrus, grows. This orange has historically been used for the production of orange liqueurs, which is why they are often named after the island.

WHO INVENTED IT?

suggested calling the product “Grand Marnier.” Louis-Alexandre thought it was a magnificent idea and made the change. This friend, a certain César Ritz from the Valais, actively helped to market the new spirit. In return, and in accordance with tradition, Louis-Alexandre showed his gratitude by supporting his friend in purchasing the luxury hotel in Paris that still bears his name today.

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Whether the rest of the story belongs to legend or actually happened is still uncertain. A good friend of Louis-Alexandre’s is said to have been thrilled when he tasted the innovative creation and found the tipple so magnificent that he suggested a different name. Following the saying, “A great name for a great liqueur!” the Swiss-born friend

KACHEN No.33 | WINTER 22

F E AT U R E

AN ITALIAN FRENCHMAN

The Marnier-Lapostolle family did not live in want of anything, let alone in cramped quarters. Grand Marnier enjoyed a triumphant introduction to the market and was awarded many prizes and medals, both nationally and internationally, including at the 1893 World Fair in Chicago. Following this success, the family acquired the Château de Bourg-Charente in the Cognac region in 1921, where Grand Marnier is still produced. Today, however, the most French of all orange liqueur empires is ruled by Italians. In 2016, the Milanese beverage producer Campari acquired Grand Marnier for a cool 684 million euros.

A WELL-DESIGNED, TIMELESS FAVOURITE

THERE’S MORE TO IT THAN DUCK

How many ways can this high-proof orange liqueur be put to use? As you can imagine, purists prefer to drink it neat and at room temperature. For fans of French crêpes, Grand Marnier is one of the crucial ingredients of Crêpes Suzette. The fact that duck à l’orange is most delicious when doused in Grand Marnier is a given. But how about a “Grand Marnier à l’Orange?” The name sounds redundant, but it’s not! Simply shake 2 cl Grand Marnier in a shaker with ice, then add it to 6 cl orange juice in a champagne flute and top up with champagne (although a Luxembourgish Crémant will do the trick nicely as well). The best time to enjoy this cocktail is on “National Grand Marnier Day.” This holiday is celebrated in the USA every year on July 14th – very appropriate for the most French of all liqueurs. À la vôtre! [Cheers!]

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Grand Marnier is now available many varieties and the company even produces wine alongside the legendary liqueur. Nevertheless, the most famous of all is, and remains, the Grand Marnier “Cordon Rouge,” whose successful recipe has not changed since 1880. Incidentally, Monsieur Marnier-Lapostolle patented the distinctive bottle shape as soon as it was launched. The flask was modelled after a distillery vessel – the design of which was

the brainchild of none other than the well-known French crystal manufacturer, Baccarat. He also came up with the idea of the elegant wax seal and the “Cordon Rouge” that serves as the name today, although the red ribbon was originally yellow.

KACHEN No.33 | WINTER 22

INFO INTOX

R A IS E YOUR G L AS S E S TO T HE HOLIDAY S E A SON ! Christmas and New Year’s Eve are just around the corner, and with them the deliberation of which alcoholic beverages to serve with the festive meals. In 2020, the world drank 237,515,000 hectolitres of wine – not only at Christmas of course, and not always with food. Let’s take a deeper look into the (wine) glass from a sustainability perspective. When it comes to seasonality, every grape that ends up in a glass is a winner. It can be enjoyed during any season because it is preserved. Around 19 million hectolitres of organic wine are produced worldwide, and the trend is rising. Organically produced wines refer to both the cultivation of the vines and the processing in the cellars. Some of the cornerstones of organic wine are the exclusion of synthetic chemical pesticides, fungicides and herbicides; a thought-out planting pattern between the rows of vines; and minimal human intervention during the processing phase in the wine cellars. The lowest level seal of an organic wine is the EU’s green leaf logo. Organic wines are not always “vegan,” as animal products are sometimes used in production. For example, egg white, fish bladder, or gelatine might be used to clarify the wine, or casein might be added to make red wine lighter. Fun fact: Roses are often planted among the vines – they serve as mildew indicators in the vineyard. Since roses are more susceptible to mildew than grapevines, they warn the vintner of impending mildew infestations.

KACHEN No.33 | WINTER 22

INFO INTOX

34 million

IN 2020, THE SHARE OF ORGANIC VINEYARDS IN LUXEMBOURG WAS 4.9% AND

TONNES OF WINE GR APES, 30.1 MILLION TONNES OF TABLE GR APES AND 5.4 MILLION TONNES OF GR APES FOR R AISINS WERE PRODUCED WORLDWIDE IN 2021.

GLOBALLY, THE PROPORTION OF ORGANICALLY CULTIVATED VINEYARDS IS INCREASING. ACCORDING TO THE INTERNATIONAL ORGANISATION OF VINE AND WINE (OIV ) IT WAS

13 %

IT TAKES ABOUT

PER YEAR BETWEEN 2005 AND 2019.

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DAYS, FROM FLOWERING TO THE MAIN HARVEST, FOR EARLY GRAPE VARIETIES TO BE READY FOR HARVEST. AS 2022 WAS A VERY EARLY HARVEST YEAR – SOME VARIETIES IN LUXEMBOURG WERE PICKED UP TO ONE MONTH EARLIER THAN USUAL.

THE JUICE OF ROUGHLY

1 kilogram

THE EU ORGANIC LOGO ON THE WINE BOTTLE MEANS, AMONG OTHER THINGS, THAT AT LEAST

OF GRAPES FITS INTO A 0.75 LITRE WINE BOTTLE – A VARIABLE FIGURE, DEPENDING ON THE GRAPE VARIETY AND STAGE OF HARVEST.

OF THE INGREDIENTS ARE ORGANICALLY GROWN AND THAT THE WINE MAY CONTAIN A MAXIMUM OF 0.9% OF GENETICALLY MODIFIED MATERIAL.

95 %

71 % 1 PLACE WITH REGARD TO ORGANIC WINE PRODUCTION, ITALY IS IN

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GLOBALLY, WITH 15%. FRANCE AND AUSTRIA ARE IN SECOND PLACE AT 14%. (AS OF 2021)

OF THE WORLD’S ORGANIC WINES ARE PRODUCED BY THREE EUROPEAN COUNTRIES: SPAIN, ITALY, AND FR ANCE.

Stéphanie Krischel

FARMS GREW THEIR GR APES ORGANICALLY.

TEXT

IMPRESSIVE NUMBERS:

KACHEN No.33 | WINTER 22

GREEN KITCHEN

NO YOL K I NG M AT T E R Has this ever happened to you? The cake is ready, the yolk is used up and the egg white ends up in the bin. It’s such as waste! But egg white has some clever uses, let’s take a closer look.

For a quick solution, store the egg white in the refrigerator for 2 – 3 days in a clean glass container (preferably with a screw cap) until you think of a creative way to use it. You can also put it straight into the freezer. The egg white, as with the yolk, will keep for several months. Both can then be used as normal, although the frozen egg whites should be thawed first.

Beat it

Leftover egg whites are ideal to make royal icing for cakes. Beat the egg whites until stiff, then stir in 100 g powdered sugar and 2 tablespoons lemon juice per egg white – and the icing is ready. Egg whites can be transformed into meringues in no time, just add sugar and salt – about 60 g of sugar and a pinch of salt per egg white. The amount of sugar can be adjusted to suit your taste. Beat the egg whites to stiff peaks with the sugar and a pinch of salt. Then simply spoon small mounds onto wafers on a baking sheet lined with parchment paper.

(Careful, parchment paper has a tendency to stick to meringues.) Then, dry the meringues in the oven at 110°C (convection) for a good hour.

Hair styling and gold polish – style & shine with it

Surprisingly, egg whites can also come in handy outside of the kitchen. Before going to print, I tried using egg white as a hair-styling product and as a gold polish. For the hair-styling cream, I whipped the egg white with a teaspoon of powdered sugar until it was firm, and then applied it as I would a store-bought hair product. It worked well for my short hair whilst I was indoors, but when I ventured outside for an autumn walk, the ‘styling cream’ was a little too weak, or maybe I had just applied it too thinly. For the gold polish, I put my gold chain in salted liquid egg white (1 pinch of salt for one egg white) for a few minutes and then rubbed it clean with a dry cloth. Streaks of dirt appeared, just like on a silver polishing cloth, and the chain shone. So, from my point of view, it’s 1:0 for the egg white.

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TEXT

Stéphanie Krischel

Chill it

KACHEN No.33 | WINTER 22

We give you the energy You write the story

Luxembourg energy provider

enovos.lu

SUSTA I NA B I L I T Y

MOR E N AT UR E FROM FARM TO TABLE

The Natur genéissen project is a place where both farmers and nursery carers, come together. The farmers push for further nature conservation on their land and express the need for an additional reliable market. The day nursery carers are responsible for bringing healthy and sustainable food to the table throughout most of the year.

beds. The additional effort and the potential reduction in yield resulting from these semi-natural areas is reimbursed by Natur genéissen. Guy Tempels from Oberkorn, for example, had been marketing his beef and vegetables for a while on his own, so, for him, participation in the project was the missing piece of the marketing puzzle.

MORE NATURE CONSERVATION

KICK-OFF IN DIPPACH

In 2014, Natur genéissen was launched by SICONA, the nature conservation syndicate. The primary goal was, and is, to ensure and promote nature conservation in agricultural production. After all, fields and meadows are not only the foundation for bread, meat and cheese, but they provide a habitat for animals, plants and other important parts of the ecosystem. A Natur genéissen farm can be conventional or organic, provided it meets the sustainability and nature conservation criteria set out in the specifications. These include not using genetically modified feed in animal production, and providing at least 5 % of their own production areas for structural elements and semi-natural areas such as hedges or flower

The communities of Dippach and Useldingen were the first whose nurseries became Natur genéissen establishments. The project has been running for eight years, and in that time the response has been very positive. Today, 31 communities and 34 producers, mainly from western and central Luxembourg, participate in Natur genéissen. Geographically, the project has expanded to the north and east since 2021, within the municipalities of Luxembourg’s Öewersauer and Our parks as well as the Nature & Geopark in Mëllerdall. There are currently nine farms and three municipalities involved. In addition, a long-standing cooperation already exists between the nature parks and SICONA.

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TEXT PHOTOS

Stéphanie Krischel Sicona

“Meet the Producers” was the slogan of the month in Schieren, Luxembourg in mid-October. Here, prospective and current participants of the Natur genéissen, mir iesse regional, bio a fair project (Enjoy nature – We eat regional, organic and fair foods) gathered around an impressive buffet of regional sausages, carrot purée and omelettes. They exchanged notes and views and, of course, ate.

KACHEN No.33 | WINTER 22

SUSTA I NA B I L I T Y

EXTR A EFFORT WITH ADDED VALUE

For nurseries, Natur genéissen primarily brings about changes in the kitchen. Here, too, the exact regulations are laid out in the specifications. For example, at least 30 % of the total value of the food must be spent on organic products. At least 13 % of the total value of food purchases must be bought from Natur genéissen farms. The food, which up until now was ordered, delivered and invoiced by a single wholesaler, is instead ordered directly from multiple farmers. This means more communication and more orders, resulting in more delivery notes and invoices, as Dominique Pincon, Chef since 2021 at Maison Relais in Schieren, confirms. There is also significantly more work and organic waste involved when processing the fresh vegetables. However, this is offset by the added value of having high-quality products, a guaranteed origin, a reduced carbon footprint and direct contact with the producer.

FOOD CULTURE

More information and details of the specifications: sicona.lu/projekte/natur-geneissen

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While the kitchens work hard to buy and process these high-quality, regional and natural foods, the nursery carers take on the task of demonstrating an appropriate food culture with the children and communicating

the added value of the Natur genéissen project. This is a very important and challenging role, which can be complicated by short mealtimes, full-capacity establishments and a rigorous leisure programme. Natur genéissen day-nurseries are provided with further training on healthy nutrition and sustainable development. Food should once again become part of everyday life, be it in the form of taste workshops, visiting farms or herb gardens. The exact interpretation can be as creative and unique as permitted by the infrastructure, location and capacity of each Maison Relais day-nursery. The main thing is to focus on an awareness of eating closer to nature, and thereby appreciating something as seemingly ordinary as the food we eat.

KACHEN No.33 | WINTER 22

PA SSIONAT E

“ PIC K I NG PE R MI T T E D, NOT PROH I B I T E D ” The German city of Andernach, situated in the Rhine River Valley, has become edible. Residents and visitors alike, who pass by the city’s public gardens, are allowed to harvest their findings – for free!

TOMATOES OVER CHERRY L AURELS

What was previously mown or weeded by the city, or simply planted with cherry laurels, has gradually been transformed into a splendid urban garden. The motto is “Picking permitted, not prohibited” and since 2010, herbs, tomatoes, chard, and berries are just some of the plants that have been available for the public to harvest. The public green space was completely redesigned to incorporate ecological, economic and social aspects. In this context, the “edible city” is an integral part of the whole concept, including the financing of the project.

FOOD BRINGS PEOPLE TOGETHER

TR AFFIC LIGHTS IN THE VEGETABLE PATCH

There are no “no trespassing” signs in the vegetable patches, but there used to be a traffic light system using coloured cards. Red meant, “Not ready to harvest,” yellow stood for, “Only harvest if very hungry,” and green meant “Ready to harvest.” The harvesting system regulated itself over time. In the Eich district, the approximately 14-hectare public permaculture site is also part of the project. Here, you will find organically-grown fruit and vegetables and old breeds of farm animals such as the Schwäbisch-Häll domestic pig or the “Coburger-Fuchs” sheep. The products from this area can be purchased in the city centre.

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TEXT PHOTOS

Stéphanie Krischel City of Andernach

This type of urban agriculture makes it possible to establish a relationship with nature, and to appreciate its diversity and the precious food it produces. The focus is on a different crop each year – first tomatoes, followed by beans, onions, cabbage, strawberries and, this year, pumpkins. The planning and maintenance of the newly acquired urban garden areas is jointly run by long-term unemployed citizens and gardeners. The aim is also to involve citizens in the upkeep in various ways, for example, through sponsorships, school visits, or a mobile school garden. Different generations gather around the vegetable patches, inspiring discussions, recipe exchanges and encouraging communal interaction. Incidentally, thanks to the water fountains that have been installed around Andernach, the city is also drinkable!

KACHEN No.33 | WINTER 22

10 REASONS

10 GOOD R E ASONS TO BOOS T OUR

IMMUNE SYS T E M How can you keep up your spirits and your selfcare routine all winter? By adopting good habits as soon as the first frost sets in. Good habits, herbs and your grandmother’s remedies to be exact. Here are ten remedies that will help you stay on great form throughout the cold season!

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TEXTE

Sarah Braun

6 7 8 9 10

Drink 1.5 litres of water per day to eliminate toxins and waste and to keep my immune system in top shape. Skip the tea and coffee. Swap these stimulating drinks for herbal teas (thyme and rosemary are perfect for winter), a cup of chicory root coffee, or drinks made from adaptogenic plants. Speaking of adaptogens, your new best friend this winter is echinacea, THE immunity plant (suitable from age 4), or astragalus (for adults only). Your immune system will thank you! Kick off the winter season with zinc, a trace element which supports a strong immune system. Although it is present in food, the body’s absorption and storage capacities are too low. As a bonus, it helps maintain healthy skin, strong nails and hair! What more could you ask for? Count on a good night’s sleep by going to bed around 10 pm and switching off screens about an hour before bedtime. Rediscover the joy of reading on long winter evenings! Rinse nostrils regularly with an iodine solution. Enjoy raw and cooked vegetables with every meal. Kachen is full of delicious and healthy recipes: don’t miss out! Even if it is cold outside, go for a walk in the fresh air for at 30 least minutes a day! Sprinkle enzyme-rich sprouted seeds on your plate to help maintain a healthy microbiome. It plays a fundamental role in protecting your body against diseases. Avoid industrially processed food as much as possible: it provides nothing but empty calories with no nutritional benefit, which tires our bodies unnecessarily.

(RE)GAIN A TASTE FOR THE DIMENSION

Enjoy an exceptional moment in the luxury of Le Royal. Experience fresh recipes in a trendy atmosphere and attentive service at Amélys restaurant. Le Royal Hotels & Resorts • 12, boulevard Royal • L-2449 Luxembourg T (+352) 24 16 16 1 • restauration-lux@leroyal.com leroyalluxembourg.com

BETTER LIVING

PL A N N I NG A H E A D TO BE SERENE AND IN SHAPE FOR THE HOLIDAYS! If December announces joy, gifts and champagne, it is also a real marathon with a big amount of stress : you will arrive on the evening of the 24th, washed out, and you will fall asleep after the appetizers. How about taking it easy this year? Here are our tips to take care of yourself – despite of the rush – and spend Christmas in good shape!

Start your beauty Advent calendar! The premade ones are too expensive? Why not make your own, complete with miniature beauty products, detox tea bags, feel-good mantras (or even a few chocolates!) ... The idea is to give yourself five minutes each day just for you!

Make an appointment with a nail technician to make your fingers sparkle, even if you are constantly cooking. Check out Instagram and Pinterest for inspiring ideas!

“To feel zen all day long, start a cure of magnesium, vitamin B6 and vitamin C,” Aurélie Canzoneri, certified naturopath (@aurelie.canzoneri)

You’ve already booked an appointment to get your hair done. Why not take the opportunity to ask for a deep treatment, totally tailored to the nature of your hair type.

6 7

Buy a hot water bottle and gently place it on your stomach after a heavy meal to facilitate digestion.

“Practice Heart Coherence regularly, a simple and powerful stress management tool. Harmonising your cardiac system with your respiratory system, you rebalance your nervous system and further activate the so-called ‘parasympathetic’ part of the nervous system, which allows digestion. A stressed body is not able to digest well! Lucile Champy, food consultant (@lucile_champy)

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TEXT

Sarah Braun

“Avoid tea and coffee, which can be too stimulating. Instead, opt for a comforting hot drink, such as a golden latte, or one based on adaptogenic plants,” explains Aurélie Canzoneri.

KACHEN No.33 | WINTER 22

BETTER LIVING

13 14

Dive into reading “Do your Glucose Revolution”: Jessie Inchauspé (@glucosegoddess) explains why we should monitor our glycemic index. Tested and approved, it changes your life: no more cravings or low energy and more vitality! “Anger or anxiety?” Practice this express breathing exercise which brings freshness to the body and calms the mind: stick out your tongue and roll it in a tube (if we don’t succeed, act as if you were holding a straw between our lips). Inhale through your mouth and exhale through your nose. To be done for between one and three minutes,” Julia Pirsch, yoga teacher and energy therapist (@juliapirsch).

“Treat yourself to a break with lymphatic drainage, Renata Franca method: a (very) invigorating massage that allows you to deflate visibly. It’s perfect for approaching the holidays in all lightness,” Marie-Julie, founder of @bodylookcare.

Once a week, try a mono diet to give your digestive system a break. Eat only one food throughout the day, such as a fruit or a vegetable. To be eaten raw, cooked, stewed or grated. The day before, we have a light dinner, with lots of vegetables on the menu,” Lucile Champy.

Give yourself two hours for a facial treatment. Our choice? Caudalie Vinergetic C+ treatment. Energizing and plumping, it contains everything you need after three weekends of shopping for gifts for the whole family!

“Before entering a department store, take a few minutes for an express protection meditation: close your eyes and imagine yourself in the centre of a luminous white egg. This meditation has to be maintained for at least three minutes. The effect is stunning!”, Julia Pirsch. Start a course of digestive enzyme capsules to support digestion. Our selection: Digest & Flow by AIME which notably facilitates the digestion of gluten for optimal transit and which preserves the intestinal flora.

Finally, let go. Even if everything is not perfect. Even if the little one’s gift arrived broken and your pavlova failed. One watchword: enjoy!

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No time for your usual sports sessions? Adopt the little daily routine of sports coach Julie Pujols-Benoit (@juliepujols): “Start with 30 squats then 20 mini squats. Continue with a plank on the forearms (on tiptoes or knees), engage your perineum well, suck in your navel and hold on for 30 seconds. Imagine that your belly is orange, a colour that facilitates digestion in chromotherapy. Then, trample for 30 seconds on the spot, raising and lowering your arms. Go back to the ground, hands shoulder-width apart, do ten push-ups, elbows outwards. Finally, finish by trampling again for 30 seconds. This little routine of five exercises gets the body going, burns calories and detoxifies. To be done several times in a row in order to challenge yourself a little more!”

“Start a cure of omega-3 to support your nervous system,” Aurélie Canzoneri.

KACHEN No.33 | WINTER 22

TRENDS

PE R S ON A L DE V E LOPME N T OUR 100% F E E L GOOD S E LEC T ION

Morale at half-mast? Need to change your life? Or simply want to open up to other ways of seeing the world? Personal development podcasts have the answers to all your questions! Meditation, coaching, inspirational talks or spirituality: find our selection of the best of the moment below.

High Low with Emrata

“High Low with Emrata” is the brand-new project of top model/entrepreneur Emily Rajtakowski. Every Tuesday, she welcomes a guest for ‘intimate conversations,’ while on Thursdays, she speaks in the form of a monologue on a theme close to her heart. Feminism, relationship to the body, politics, sex or pop culture, no subject is omitted. Plus: The influencer’s inspiring and kind words are at the heart of this podcast. Available on Apple Podcasts and Spotify.

On Purpose with Jay Shetty

Jay Shetty is a British author, former monk and life coach. And that’s just the beginning! His aim: “To make wisdom go viral.” Each week, alongside prestigious guests (such as Alicia Keys, Kendall Jenner or Matt Damon), he tackles deep and current themes such as the imposter syndrome or toxic relationships. Plus: You learn a lot from these fascinating discussions. Jay Shetty makes each of his ideas accessible! Available on Apple Podcasts, Spotify and Deezer.

Wellness impacts with Ella Mills

TEXT

Sarah Braun

After writing several books on nutrition, Ella Mills - also known as “Deliciously Ella” - started this podcast, still driven by the same passion. In each show, she asks one of her guests for their “three tips for a better life.” A very accessible starting point for ever deeper conversations. Plus: Her guests are often wellness and health professionals, which makes for a very interesting scientific angle. Available on Apple Podcasts, Spotify and Deezer.

Women of the Hour

We love the podcast by actress Lena Dunham (made famous by the series Girls) who collaborates with Alissa Bennett for this ultra-relevant feminist podcast. Every Thursday, they take listeners on a historical deep-dive into the portraits of women whom society has rejected as crazy, sad or just plain bad. A new look at female madness – those famous witches – from which we have much to learn. Plus: An enlightening feminist podcast that is as funny as it is upsetting.

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Available on Apple Podcasts, Spotify and Deezer.

KACHEN No.33 | WINTER 22

YOUR HEALTH

MATTERS

moskito.lu

WE’RE THERE FOR YOU.

Being and staying healthy is important. To help you stay healthy, we’ve created gesondbleiwen.cmcm.lu, a place where you can find practical and easy to use health tips. Check out our vlogs “Gesondheet!”, our #BeWell health podcast in addition to healthy and delicious recipes that can easily be prepared at home Want to become a member? More info at www.cmcm.lu Scan me!

MIR SINN DO. FIR JIDDEREEN. cmcm_luxembourg

@cmcm_lu

cmcm_lu

CMCM Luxembourg

CMCM-App

DO IT YOURSELF

LIP BA LM FOR W IN T E R N AT UR A L & ZE RO WAS T E

Winter’s star products, lip balms, are far from being irreproachable in terms of health and eco-responsibility: ingredients derived from petroleum or plastic, over-packaging... The slate is often heavy for such a small product. The solution? DIY your own balm yourself – it’s super simple – and pour into a small upcycled reusable jar (mini jam jars are the perfect size).

First of all, remember to carefully disinfect your work surface and utensils with alcohol before starting. These balms can be kept for six months in a cool, dark place.

T HE BAS IC › › › › ›

10 g shea butter 10 g coconut oil 4 g beeswax 2 drops of vitamin E (preservative) 2 drops of aromatic extract (optional)

1 Melt the shea butter, coconut oil and beeswax

in a water bath.

2 Once the mixture becomes liquid, remove from heat

and add the two drops of vitamin E.

3 Stir and add the aromatic extract of your choice.

Pour into your container and allow to cool before use.

› › › › ›

1 tbsp organic sweet almond oil 1 tsp organic shea butter 4 yellow beeswax tablets 1 tspof organic honey 2 drops of vitamin E (preservative)

1 Melt the sweet almond oil, shea butter and beeswax

in a water bath.

2 Once the mixture becomes liquid, add the honey.

Remove from heat and add the two drops of vitamin E.

3 Pour into the container of your choice and allow to

cool. When the mixture becomes opaque, whisk the product so that the honey does not stagnate at the bottom of the jar, then leave to harden completely before use.

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RECIPES

Sarah Braun

WIT H HONE Y

KACHEN No.33 | WINTER 22

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La Belle Étoile. Luxembourg Cloche d’Or. Luxembourg City Concorde. Luxembourg

www.goutalparis.com

XXXXXXXXXX

C HE AT ME A L S

A LIT TLE CHE AT CAN GO A LONG WAY! DR . MARC KEIPES Director ZithaGesondheetsZentrum

Going on a diet, especially over an extended period of time, is challenging and can be frustrating. The Low-Carb Diet is all the more diffigesondheetszentrum.lu/blog cult because it needs to be followed for life if you really want to continue reaping its benefits. But we have good news: deviations from the strict guidelines of this diet are permitted. Let’s take a closer look. The terms “Cheat Meals” or “Cheat Days” refer to a meal (or several days) during which it is acceptable to veer off course from the Low-Carb Diet. Here’s a quick reminder about the repercussions of eating high carbohydrate/sugary foods: Carbohydrates raise blood sugar and insulin levels, which temporarily stops the use of fat as an energy source. This can be detrimental to weight loss but, more importantly, it can trigger hunger! This is why deviations, if any, should be carefully considered.

The wrong reasons to cheat

TEXT

Marc Keipes

• •

To be polite or to fit in: your aunt will get over it if you don’t eat her signature dessert! Impulse: a cheeky dip in the sweet jar, or sneaking chips from your friend’s plate and eating them in a hurry so you don’t get caught, probably won’t give you much satisfaction. A poor choice: eating a mediocre sandwich from a fast-food restaurant is a wasted cheat. So, if you’re going to cheat, you might as well do it properly!

•

If you’re going on an all-inclusive vacation, enjoy guiltfree meals during your stay and return to a low-carb diet when you return home. A few workouts will also help to make-up the difference! It is also out of the question to miss out on unique gastronomic experiences: if you find yourself in front of the best pizzeria in Italy, don’t deprive yourself and above all, savour every bite!

If you’re going to cheat, do it intelligently

• • •

Break the diet before your workout: the carbohydrates will be burned faster and your blood sugar and insulin levels will remain more stable. Cheat with foods that are as low in carbohydrates as possible and with the smallest possible portions. Keep high quality, low-carb emergency foods in your car or handbag so that you never feel the urge to cheat when hunger strikes.

Tips to curb the urge to cheat

Plan your meals ahead with delicious recipes; you will be less likely to experience cravings for less healthy options. Remove tempting foods from your cupboards, or, at the very least, keep them out of sight. Trick your mind with delay tactics. If you’re tempted to eat a chocolate croissant, force yourself to eat something else before you give in. Fill up on scrambled eggs and other low-carb foods instead. Once you’re satisfied, your croissant craving will have disappeared like magic! Bottom line: if you make an exception, do it properly and enjoy every bite!

Valid reasons to cheat

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The key to making these “Cheat Meals” worthwhile rather than just satisfying your cravings, is to plan your “cheats” wisely.

KACHEN No.33 | WINTER 22

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TEXT

Stéphanie Krischel

KACHEN ON TOUR

KACHEN No.33 | WINTER 22

KACHEN ON TOUR

A T ROV E OF TONIC S [& E LIXIR S] At the end of September, the Käerjeng municipality hosted a multi-day market featuring regional foods as part of “Esch2022 – European capital of culture.” At “Au Goût du Terroir” [A Taste of the Land], honey, apples, breads, oils, gin and many other regional culinary delights were represented in the South of Luxembourg.

As I strolled through row after row of market stalls, weaving between regional sweets, spirits, organic and non-organic, healthy, new and familiar goods, I wasn’t quite sure how to make a plausible selection for this article. As chance would have it, I ended up chatting with producers of various liquids from the region and the greater region. Allow me to take you on a tour through the Grand Duchy to discover precious liquids from all four corners of the country.

An iced combo

Starting from Käerjeng, we begin in the North and head clockwise to Ettelbrück. This is the home of “Ortea,” a Luxembourgish iced tea made from nettles, apple juice and honey, of which Stephan and Daniel are the mastermind creators. “Ortea” is a newcomer to the market — production only started in March this year and the product hit the shelves in April. Their idea to create something from nettles stems from their student days in Vienna. Since they both loved iced tea as well, it seemed obvious to combine the two ingredients to create their own cold tea brew. The only requirement was to ensure that production was sustainable. As there was no EU-certified organic nettle cultivation in or around Luxembourg, they

opted for nettles and herbs from the Austrian company, Sonnentor. To sweeten it, they sourced organic honey from beekeeper Joe Molitor in Nospelt. And the third ingredient, organic apple juice, comes from the “Ferme du Klingelbour” in Bridel, where the iced tea is also produced and bottled.

The forgotten apples

High-proof from Sandweiler

Further south, at Simone and Paul’s in Sandweiler, everything revolves around honey, the young company’s golden essence. The company’s original goal was to support the region’s beekeepers, but it has since devel-

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We head east to Eppeldorf, an area where the “Bongerten” (orchard meadows) have always been a feature of the landscape. Here, Carine and Jean-Paul founded “Eppelpress.” “Apple products have literally forced themselves onto us,” says Carine. In the past, increasing amounts of apples from the “Bongerten” had no use and were left to rot away in the meadows. So in 2008, in an effort to expand their dairy farm, the apples came into play.

The apples are delivered by farmers and private individuals in large quantities, starting at 200 kg. They are washed, mashed and pressed into juice on-site. The following steps are pasteurisation and filling the bag-inboxes. In addition to fruit juices in a variety of apple blends, “Eppelpress” product lines include marmalades, syrups and more recently, vinegar. The main ingredients coming from Luxembourg are apples, pears, carrots, elderflowers and berries. The sea buckthorn berries and cherries come from abroad.

KACHEN No.33 | WINTER 22

oped into the brand “Mellis.” Mellis , meaning ”from honey” in Latin - is exactly what all the products of this young company feature. The honey is solely sourced from Luxembourg, from the North, the Moselle region and the centre. Mellis started with a typical Luxembourgish honey liquor known as “Hunnegdrëpp.” They tinkered, tasted and refined the liquor and in mid-2017, production finally began with sales starting early in 2018. Other than the classic schnapps, brandy, beer, rum and more followed in Mellis’ style. Production takes place with various partners, such as the Diedenacker Distillery or Echternach Brewery, as well directly in Sandweiler.

KACHEN ON TOUR

Returning to the (South)West — at the market stall in Käerjeng, I had the pleasure of getting to know “Zari” and “Wellant.” These deliciously juicy apple varieties were new to me and are grown, with many other types, on the “Pretemerhaff.” “I never wanted to become a fruit farmer,” farm manager and former dairy farmer Nico Hoffmann, from Limpach, tells me. Even in his school days, viticulture and fruit farming never appealed to him, mainly because of the amount and time-consuming manual labour involved. But in 2003, the first fruit trees were planted, two years later the go-ahead was granted for direct marketing, and in 2009 dairy farming came to a complete halt. The family sells a variety of their farm-grown products in their own farm shop: apples, pears, Mirabelle plums, cherries, plums, strawberries, homemade biscuits, marmalades and the unforgettable “Lampi” (fruit juice from Limpach), and “Shampi” (the fizzy apple spritzer).

Fruit farming? Never!

The fruit trees that used to shape the landscape and whose fruit was traditionally used for juice production, among other things, gradually lost their economic importance from the 1950s onwards. The fruit from the “Bongerten” faced strong competition from imported goods from the neighbouring fields in the Netherlands and Belgium. The fruit trees, of major importance in the 1970s, were no longer profitable enough. Agricultural areas were merged, streamlined and the fruit trees were in the way.

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Why did the “Bongert” lose its importance?

KACHEN No.33 | WINTER 22

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LIGHT FARE FROM

WINT E R HIG HLIG H TS

AC ROS S T H E B E R N E S E OB E R L A N D Wake up on the Swiss Alps with freshly fallen snow and get ready to try out the immaculately prepared ski-routes, whilst enjoying the breath-taking views onto the surrounding mountain summits. Here are six winter highlights in the Holiday Region Interlaken and the Jungfrau Region.

A magical world of winter adventure

Interlaken is the perfect destination for an unforgettable winter holiday. The vast mountain range offers a wide selection of exciting winter sports and other activities. With the new WINTERLAKEN CARD you benefit from free public transport and tempting offers at selected restaurants and indoor & outdoor activities. In addition, the card serves as your winter sports pass for the entire Jungfrau Ski Region!

interlaken.ch/winterlaken

Raclette rafting

Raclette with friends or family is simply a must for the winter season. So why not take this traditional culinary delight to a whole new level? The raclette dinner on a rafting boat guarantees an unforgettable cheese feast on the turquoise-coloured Aare river. Under professional guidance, sit back and enjoy the breathtaking sunset over the riverbank from Bönigen to Interlaken.

interlaken.ch/raclette-rafting

Funky Chocolate Club

Are you in the mood for a sweet challenge? Then you’ve come to the right place! The Funky Chocolate Club offers daily workshops where you can taste, create and decorate Swiss chocolate. Besides, you will learn more about the different types of chocolate, their quality and particularities. A personalised chocolate bar will then become your delicious souvenir of the experience. interlaken.ch/funky-chocolate

KACHEN No.33 | WINTER 22

jungfrauregion.swiss/1910

James Bond brunch and skiing

At the revolving restaurant Piz Gloria on the summit of the Schilthorn high above Mürren, you can expect much more than just the breathtaking 360° panoramic view of the UNESCO World Natural Heritage Site! In the 1960s, this impressive landscape served as the backdrop for the James Bond film “On Her Majesty’s Secret Service” and is now the stunning venue for the fabulous “James Bond brunch”. The spectacular culinary experience pairs perfectly with skiing and leaves nothing to be desired.

In 1910 Johann Hauser expanded the Hotel Belvedere in Grindelwald. Then as now, the kitchen hearth stands at the heart of the “Stübli”. Local products have always served as inspiration for the overall regional and sustainable concept of the restaurant “1910 - Gourmet by Hausers”. The culinary skills of the chefs Thomas Wenger and Jonas Messer also combine traditional craftsmanship with state-of-the-art cooking techniques and plenty of creativity for a gourmet menu of exceptional quality.

jungfrauregion.swiss/schilthorn

Skiing and sledging at night

Enjoy the magnificent winter landscape of the MeiringenHasliberg ski area in the Jungfrau Region at night! Explore the illuminated slopes on sleds or skis for an exciting and fun evening with friends or family. And to round off a perfect evening, settle down in the cosy Mägisalp mountain restaurant and enjoy a hearty cheese fondue or raclette. Good times are guaranteed here! jungfrauregion.swiss/night

KACHEN No.33 | WINTER 22

Regional and sustainable fine dining cuisine

ADVERTORIAL

V IE NN Vienna glows at the turn of every corner. Having just admired the architectural splendour of the Schönbrunn Palace, I celebrated my fortunate life afterwards in peace and quiet over a good Einspänner – a Viennese delicacy that is an absolute must for coffee lovers. It’s a double espresso finished with a blob of luscious whipped cream, known in Austria as Schlagobers. The name of this speciality dates back to times of horse-drawn carriages and the so-called Einspännern, one-horse carriages. The cream topping insulated the heat, allowing the coachmen to enjoy their warm coffee for a longer time whilst riding on the coach box. How do I know this? From my wonderful city guide Ilse Heigerth, whom I can highly recommend and who shared the imperial metropolis’ top culinary locations with me. I enjoy my Einspänner in the light-flooded atrium of the Indigo Hotel, a hidden gem in Vienna’s 5th district – Margareten. The design of this hotel was inspired by the unseen gardens and leafy courtyards of this part of town. Neighbourhoods are called Grätzl in Vienna, Ilse tells me, and Indigo is not only fantastically beautiful, but in an ideally located Grätzl to start a walking tour. Centrally located near the Naschmarkt, it is only a few steps from the small river that rises in the western Wienerwald (Vienna Woods) which gave the Danube metropolis its name: The Vienna. The Naschmarkt is a revelation for me, especially in the evening when the market stalls close and the restaurants and bars come to life. As I am particularly interested in Viennese Coffee House culture, I learn some amazing things from Ilse Heigert. The Viennese Coffee Houses with their traditional booths, Thonet chairs, quintessential marble tabletops and newspaper tables and the long list of coffee specialities are part of UNESCO’s intangible heritage, as is the Viennese Heurigen (wine tavern) culture. The reason: “The coffee houses are a place where time and space are consumed, but only coffee is on the bill.” Brilliant. I then order a coffee and an apple strudel at the K.u.k. Zuckerbäckerei Demel – because fasting is better suited to other cities – and a melange. A Viennese

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TEXT

Joscha Remus

If a city is like a work of art in which you can live well, marvel at its wonders and feast on its delicacies, then this is my urban treat.

KACHEN No.33 | WINTER 22

YOU DELICIOUSLY CHARMING WONDER

Melange is the most typical of all Viennese coffee specialities. It’s a small espresso served in a large coffee cup with creamy milk and a frothy topping. Delicious! I learn that the delicate apple strudel that melts in my mouth probably originated in the Orient and is related to the Turkish speciality, baklava. Unfortunately, as there are around a thousand Coffee Houses we can’t visit them all in one day, so my city guide recommended a handful more. The Café Engländer, which Ilse likens to an extended living room, is an enchanting gathering place particularly loved by artists. Another recommendation: the newly renovated Sigmund Freud Museum (No. 19) and the Servitenhof (No. 25), both located in Berggasse. The Servitenviertel, named after the Servite monastery, itself is also wonderful– a picturesque quarter where you will find a plethora of locales giving the area a village ambience and French flair. Other places worth mentioning are Café Wrenkh in the 1st district, which Ilse recommends as unpretentious and cosy and whose menu is mainly vegetarian. Then comes Café Sperl, a listed Viennese Coffee House where I indulged on a wonderful Tafelspitz one day, and Knödel (pan-fried dumplings) with egg, Eiernockerl (egg dumplings) Schinkenfleckerl (ham and pasta bake) the following day. I particularly like the fact that Sperl uses only domestic products. At the end of my trip, Ilse Heigerth sends me off with two new, very important pieces of advice. Under no circumstances should the Heurigen be missed. To the Viennese, this means both this year’s wine, but also the vintner’s restaurant where it is served. On sunny days you should definitely go to a Buschenschank (smaller and inn-like) where the tables and benches are right in the middle of the greenery. The Mayer am Nussberg is considered to be the most spectacular and prominent Buschenschank in Vienna. This stunning location is just a half-hour hike away from Grinzing. Here, surrounded by nature and the wonderfully expansive view, the wine tastes even better. Vienna – where nature and cultural charm perfectly collide. I’ll be back. Soon.

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CITY PORTRAIT

KACHEN No.33 | WINTER 22

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TEXT PHOTO

E l e f t h e r i a Va s i l i a d i Ingo Pertramer

T H I N K V EGE TA B L E S! T H I N K F RU I T!®

KACHEN No.33 | WINTER 22

T H I N K V EGE TA B L E S! T H I N K F RU I T!®

PAUL IV IĆ

QUA L I T Y C OME S F I R S T ! Refined creations from purely vegetarian ingredients and standards as we do. By constantly exchanging our experia focus on the highest quality and sustainable cuisine, ences, we broaden our own horizons. Our enthusiasm for define Paul Ivić’s mentality, CEO and Chef of the one high-quality food is our motor – you can taste this in our Michelin-starred TIAN in Vienna, who sets new bench- dishes,” Ivić explains. marks in vegetarian and vegan cuisine. Regional origins are one of his high priorities but The food world needs innovative thinkers who pave the he also enjoys the global aspects of food, so he depicts way to conscious dining, not new rock stars, that’s a fact. them creatively in his dishes. “There is such an astoundAnd Ivić seems to have figured this out and has formed ing variety of spices and vegetables in other countries a personal, clear and comprehensive message related to and cultures that it is impossible for me not to use them his trade, which he passes on through his gastronomic art. in my kitchen. I have the highest respect for all those His vegetarian and vegan menus represent a philosophy who consciously deal with food items, their origin, based on the triptych “sustainability, creativity and taste,” their processing, and delivery. Taking an interest in the and are a constant challenge because, in most diners’ origin of my food and its producer is my way of showminds, meat always played a substantial ing them respect. Respect for nature, role in the dining experience. He proves animals, and the people who care for the opposite by forming delicious idiosyntheir wellbeing,” says Ivić. “Our enthusiasm cratic dishes with carefully selected ingrefor high-quality food He has been the head chef at TIAN in dients – and not a hint of meat. He follows is our motor – you Vienna since its opening in 2011 and since his doctrine which puts quality food and can taste this in then, this sophisticated place has always ethical thinking in the spotlight, showbeen more than just a restaurant with our dishes.” ing respect from root to leaf: “Living in a vegetarian cuisine. Four toques by Gault world where food items are poisoned with Millau, one Michelin star and one Michepesticides, livestock farming holds animals under cruel lin Green Star had yet been unprecedented for a vegeconditions and feeds them drugs, industrially processed tarian restaurant in Austria. The restaurant’s basement food contains questionable ingredients and water is priva- reveals a rich wine cellar with a natural wine selection tised, we have to take responsibility for us and others. chosen by the restaurant manager and sommelier André I have high demands when it comes to myself, my produc- Drechsel who completes the sustainable setting. ers, their products, and my team. We continually have TIAN in München and TIAN Bistro am Spittelberg in to refine our expertise in order to achieve this goal. We Vienna are the sequel of a possible gourmet vegetarian have to further expand our basic knowledge, discover blockbuster so, I’m looking forward to seeing the rest of new products, constantly challenge ourselves and break the plot. By the way, the name TIAN is not a coincidence. new ground with our partners. We have one leading edge It is the Chinese word for “heaven,” as well as a French over other restaurants: our partners have the same quality vegetarian stew.

TIAN Himmelpfortgasse 23 — AT-1010 Vienna Tel. +43 / 18 90 46 65

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tian-restaurant.com

KACHEN No.33 | WINTER 22

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RECIPE PHOTO

Paul Ivić E i s e n h u t & M a y e r, B r a n d s t ä t t e r Ve r l a g

T H I N K V EGE TA B L E S! T H I N K F RU I T!®

S O U R C E : C O O K B O O K “ V E G E TA R I S C H E W I N T E R K Ü C H E B Y PAU L I V I Ć ”, B R A N D S ÄT T E R V E R L AG

KACHEN No.33 | WINTER 22

T H I N K V EGE TA B L E S! T H I N K F RU I T!®

T RUF F LE PAS TA Serves 4

For the dough

› 8 egg yolks › Salt › 250 g wheat flour

(preferably hard wheat) & more to knead the dough

For the truffle sauce

› › › › › › › › ›

250 g celeriac 2 shallots 100 g cold butter 3 tbsp olive oil 20 ml Madeira 20 ml white port wine 350 ml vegetable stock 250 ml cream 42 g white truffle (Tuber magnatum) › Juice and zest from 1 untreated lemon › Salt › Parmesan cheese to grate over the top

60 minutes

33 minutes

1 For the dough, mix the egg yolks and salt lightly, then knead it

with flour until smooth. Wrap the dough in cling film and leave to rest in the fridge for about 30 minutes. For the sauce, peel and dice the celery. Peel the shallots and cut into strips. Heat 50 g butter with the olive oil in a saucepan, braise the celery cubes and shallots in it over a medium heat for a few minutes. Deglaze with Madeira and port and reduce. Add the vegetable stock and cream, bring to the boil and cook the vegetables until soft. Remove the vegetables from the heat. Add 30 g truffle and purée finely for 3 – 5 minutes. Then strain through a fine sieve and boil the sauce again. Season with lemon zest, a little lemon juice and salt and remove from the heat. Dice the remaining butter and whisk into the sauce, which is now no longer boiling, so that it binds and becomes shiny. Divide the pasta dough into 3 portions, flatten with your hands and turn each piece through the pasta machine in turn. Use the greatest roller spacing. Repeat several times, reducing the distance between the rollers until the dough is rolled out to 1 – 2 mm thickness. If the dough sticks too much, dust with a little flour. Cut the rolled-out dough into narrow strips. Bring plenty of salted water to the boil in a large pan and cook the pasta in it for a few minutes until al dente. Drain, add the pasta to the sauce, heat together and leave to infuse briefly. Arrange the pasta on plates and grate some parmesan cheese and the remaining truffle on top.

TIP

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On page 152 we have a few suggestions on what to make with the leftover egg whites.

KACHEN No.33 | WINTER 22

SAG IT TA R IUS

C A PR ICOR N

AQUA R IUS

22.11 - 21.12

22.12 - 19.01

20.01 - 18.02

You are so nice... but so frank. During celebrations, be aware of your outspokenness, because you tend to point out the Elephant in the room and might thus unintentionally upset your host or guests. Just close your eyes and enjoy the moment!

We know you. You will be the best and it will be amazing. Even better than last year. Yet you do everything yourself and you don’t know how to delegate. Even if it means you will be exhausted. How about letting go of a little ballast this year?

Your butcher got your order wrong and your duck is too tiny... No problem! You quickly find the solution by creating another menu, and, without anyone being any the wiser you whip up a mouthwatering holiday dinner... once again.

LONG ISLAND ICED TEA › 15 ml vodka › 15 ml gin › 15 ml white rhum › 15 ml cointreau › 15 ml tequila › 10 ml lemon juice › 30 ml cola › Ice cubes

MAI TAI › 30 ml white rhum › 30 ml dark rhum › 20 ml grand marnier › 10 ml cane syrup › 30 ml lime juice › 10 ml almond syrup › Ice cubes

ESPRESSO MARTINI › 1 espresso › 30 ml vodka › 15 ml coffee liquor › A dash of cane syrup › A few coffee beans › Ice cubes

Mix all the ingredients, except the cola, in a shaker and pour into a glass. Top with cola and decorate with some mint leaves and lemon slices.

Mix all the ingredients in a shaker. Pour into a glass filled with ice cubes. Decorate with a fresh orange slice and a few mint leaves.

182

TEXT

Marie Tissier

FOODOSCOPE

KACHEN No.33 | WINTER 22

Mix all the all the ingredients in a shaker with some ice cubes for 15 seconds, to create a mousse. Strain the liquid without the ice cubes into a glass and decorate with coffee beans.

PISC E S

A R IE S

TAURUS

19.02 - 20.03

21.03 - 19.04

20.04 - 20.05

It will be great, it will be zen, but also pop and traditional, minimalist and creative... You love mixing cuisines. Will you try Sichuan pepper with your turkey? Maybe... But one thing is certain: it will be beautiful, that is not something you compromise on.

One thing’s for sure: your Christmas meal wont look like anyone else’s! No way you will serve another one of your sister-inlaw’s’ recipes! You like to shake up things up. How about a molecular twist with clouds of carbon dioxide smoke on the dishes?

You love generous end-of-year meals. But for you, it is out of the question to just carelessly consume... You will find your products at your local butcher’s, your pastry chef, and your greengrocer’s. And of course, you will plan the menu with your family.

G E MINI

C A NC E R

LE O

21.05 - 20.06

21.06 - 22.07

23.07 - 22.08

End-of-year celebrations: that’s your thing! This is the opportunity for you to shine, with style and elegance. You pay a lot of attention to your table, your dishes, your outfit and, of course, your conversations, always fresh and cheerful!

Great, it’s family time! And when you say family, you mean friends too! You tend to schedule your dinners from A to Z. No exceptions! Including a table plan, 5 canapés, 6 oysters, 2 slices of turkey and a piece of log per person, you send everyone to bed at 00:30.

You’re always on fire and no one can predict what comes next. Your table will be magical and theatrical and it would be better not to upset you... even if you decide to start the dinner with dessert! But everyone loves you for all of your extravagances.

V IRGO

LIB R A

SCOR PIO

23.08 - 22.09

23.09 - 22.10

23.10 - 21.11

This amazing dinner is thanks to you. Perfect from starter to nightcap. But please, don’t tell anyone that you prefer to stay in the kitchen to ensure your guests enjoy this magical moment while you are at work. So make sure you join them in their fun as well.

Salmon for Mark, oysters for Paul, prawns for Ann, lobster for Charles, capon for Mary, foie gras for Liz... You couldn’t make compromises and want to please everyone. So, on your table, nothing is missing!

Those end-of-year celebrations are anything but relaxing: which suits your overzealous side. And everyone has to join in! But beware that exberance because your excitement can sometimes be too much, and family meals get out of hand quickly!

KACHEN No.33 | WINTER 22

183

FOODOSCOPE

Hennessy VS

Seedlip Spice

182 Espresso Martini

42 Leeks, honey & curry quiche

75 Lychee-cucumber appetizers

Oven-baked stuffing

78 Yellow lychee Thai curry

3 different doughs for quiches

Sweet potato with parmesan

Porcini mushrooms with Tellicherry pepper

Beetroot-applecarrot salad

Beetroot tart

19 Porcini cappuccino with truffle cream

68 Creamy red pepper pasta with sausage

69 Mustard chicken with green beans

184

Buttery chicken with baked potato wedges

Bierenzäit

Crisp rolls & whipped butter

180 Truffel pasta

142

Lychee vanilla Bellini

Rainbow rice

Shepherd‘s pie

ME AT

25 V E G E TA R I A N

DR INK S

KACHEN No.33 | WINTER 22

182 Long Island Iced Tea

38 Pumpkin & hazelnut quiche

63 Brie in puff pastry with pomegranate

85 Beetroot & gorgonzola risotto

20 Fillet of beef with three purées

81 Blinis with foie gras & fig chutney

182 Mai Tai

40 Pear & gorgonzola mini-quiches

70 Warm lentil salad with roasted veggies

86 Creamy butterbean & beetroot dip

48 Meatloaf with bacon & eggs

88 Bacon & cheese scones

Venison stew

58 Semi-cooked salmon with bearnaise

31 Gingerbread hearts

72 Pumpkin spice overnight oats

104 108 Italian style chicken ballotine

118

Langoustines in kalamansi vinegar

Moqueca de Peixe

32 Nougat cones, stars & snowflakes

76 Lychee-ginger sorbet

64 Cinnamon shortbread cookies

80 Chocolate mousse with lychee compote

Salmon & spinach quiche

Riesling pâté with chicken

114

SWE E TS

100

FISH & S E A FOOD

RECIPE DIRECTORY & IMPRINT

Marinated oranges with christmas spices

Edition

Savoury Dutch baby & smoked salmon

Christmas wreaths & trees

Luxe Taste & Style Sàrl 4a, rue de Consdorf L-6230 Bech

Publisher & Editor-in-Chief

Bibi Wintersdorf

Managing editor

Pol Schons

Contributors Sarah Braun, Marion Finzi, Susanne Jaspers, Eloïse Jennes, Marc Keipes, Stéphanie Krischel, Anne Lommel, Heike Meyers, Joscha Remus, Ursula Schersch, Martina Schmitt-Jamek, Liz Sinner, Paula Soryano, Marie Tissier, Oliver Zelt Intern

Elodie Pereira

Copy editor

Cara Bland

Art director

Marc Dostert

Graphic designer

Enia Haeck, Cédric Libar

Digital Content Manager Yannick Burrows

87 Beetroot chocolate cake

94 Gingerbread house

106 Kiermeskuch

Finance & logistics

Maurizio Maffei

Printer

johnen-print Luxembourg

Contact Editorial dept. Advertising Contests

info@tasty.lu sales@tasty.lu gewinnen@tasty.lu

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The publication accepts no liability for unsolicited articles, photos and drawings. Reproduction, inclusion in online services or the Internet, or duplication onto data carriers such as CD-ROM etc. shall only be permitted with prior written consent from the publisher. All rights reserved. All information has been carefully reviewed. We accept no liability for the accuracy of information included.

Sugar-free Gluten-free

ISSN EAN 977-2535-8821-54

Nut-free

185

EXPLANATION Our recipes are marked with icons that show, at a glance, which allergens they contain.

Vegetarian

KACHEN No.33 | WINTER 22

T HE S PR ING IS SUE OF

WIL L B E PUB L IS HED ON M A RC H 1 S T, 2023

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